@Dan... I hear you !! So, many time here I have wanted to reach out and touch and smell and taste the wonderful cheeses made here. My use of descriptive language is so lacking I wish I could somehow communicate it better. What do I write that comes somewhere close to the rich creamy notes that play particularly nicely with the tang around the sides of my tongue as it slowly dissolves into a wonderful Cheddar taste that lingers well after it has gone down. __ How's that ??
I suppose because I wasn't concerned what grew on the outside I didn't really take that much notice of the RH. If I was predominantly doing natural rinds I would be on to the molds like a shot.
@Jeff I have another 7 'Cave' I just have to wait now till Feb Next year - Oh God no !! - that's 5 months away - I'm never going to make it that far, I'm just not that strong
I need to fill the gap with something - Caerphilly, 'Malemberts' and a couple of wash rinds - Breathe.... it's alright ... Don't PANIC !! ... anxiety attack over ....