I just cut into my first cheddar that I had made with fresh goat's milk, and for a rookie, I am quite pleased. I made this last April and waxed it. About two months ago I took all my cheeses out of the cave and unwaxed them and subsequently vacuum packed all of them. My waxed cheeses were not all that well sealed and had some mold issues.
At any rate, I decided to cut into the goat cheddar and I am pleased. It does have some chalkiness, it is not offensive, but it is a flaw. At that time I was not aware of the importance of ph control, so that may be some of my problem. However, the problem is small and we will enjoy the fruits of my labor on this one.
Also, I was surprised how wet the cheese was inside of the pack - no mold or problems, but wet.
As always, any thoughts are appreciated.