New to this past time, but having great fun at it. My question is: Yesterday I made my first cheddar and all seems quite well with it. Some recipes/techniques call for drying, some sound as though the cheese is waxed as soon as it comes out of the mold.
I read a few other threads here, but am still confused, but I'm guessing it's up to the maker?
Thanks, and looking forward to reading and contributing.