Thanks. This one is a very nice, mild, moist cheddar. It has a very creamy texture, and it melts beautifully. My motherinlaw grated some on top of a shepard's pie and it was perfect. I've melted it on toast in the microwave as well. Personally, I like just a chunck of it as is, but basically I would put this one in the "do again" list for sure. I might make one for longer aging, in which case a floc multiplier of 3, rather than 3.5, is probably a better choice. My understanding (limited though that may be) is that the use of the longer multiplier is good for a quick aging moist cheese (i.e. age up to 3 months) but if you want to keep it for long aging, then you should use a shorter multiplier.
- Jeff