Hi, i been a lurker here for whats seems like years now, but this is my first post. I pretty much make only 3 cheeses, Parmesan, Belper Knolle, and basic simple cheddar (not actually cheddard). I am a chemist by trade and i do things by the books.... till 10 days ago when i had a comedy of errors, when it rains it pours.
My wife was talking about how she wanted some cheddar, but our local cow wasn't producing (gestation), so i thought i would just pickup 6 gallons of whole pasteurized milk at the store and make a big block, never done it so i thought hell why not.
I did the usual stuff, mesophilic culture, right rennet per volume, then I screwed up by heating my milk to fast (darn wife talking to me haha). i knew what i did so i let it sit in the whey for a good 30 min longer then i normally do to try and save it. I then pressed it to 50# over 14 hours, (usual flipping, and gradual pressure). I was mortified when i realized that i forgot to salt it before it went into the press. So I thought i would just brine it for 24 hours like i do with my Parmesan, i don't mind a salty cheese and why not it may turn out great.
Well i been battling keeping this damn cheese dry and form a rind, i have now won the battle on the rind development, i also know it was caused by not getting enough whey out of the cheese. Its definitely got a stinky feet odor to it, which i assume is B. linens. It was smelling my house up so bad i decided i would give it a small kick of vinegar to knock it back a little, and it did, but it is still there and i am curious now to leave it and see what she will do when I age it.
Question: it should be okay to eat, and i now want to wax it and age it like i would a cheddar, or not wax it? should i cut it in half (its a very big block of cheese) and see if it taste moldy before putting it in the cave? i like Limburger style of taste so hell why not let it go, any suggestions or am i wasting my time and should pitch it?
thanks!