Well my friend ended up giving me 20lt of fresh milk. So I made 5lt into the pepper cheeses, which are in the process of having the plastic cheese coating put on them before waxing.
5lt was turned into halloumi which one of my girls has been pleading with me to do.
5lt made the camembert which I hope turns out.
And the remaining 5lt was made into another monterey jack, which I pressed in the usual camambert mold, the other I pressed in another round cheese mold and I lined it to see if this would make for a drier cheese, as the unlined camambert mold gave a very moist cheese. These I am then bathing in port for 36 hours, giving a brine wash, drying then waxing and aging for 2 months. Hopefull, if all works out well.
I was interested to see what the difference would be between the harder caerphilly that had the wine bath, and the softer monterey jacks. So again time will tell.
Will probably cut the caerphilly this weekend, maybe use half and put half back to mature, we'll see.
So until we start eating some cheese, I may not be making many more for the time being as my esky is just about full.
Maybe that's an excuse to start another one.
Here are the photo's of the new monterey jacks, with the pepper cheeses drying. Have posted the camambert in another post, so won't post them again.