I think this is really going to be a really good cheese. I started it last week by making 2 different batches of curds on different days from different milkings so that I would have different curd PH levels when I combined the curds.
I took the cheese out of the mould after flipping under 10lbs of pressure for 3 days now. Now, the recipe doesn't really say if I should air dry now or what, just to age 3 - 6 months.
Question: Should I let it dry a day or two before moving to the cave and should I vacuum pack it when i move it?