Day 78 on the cheddar and noticed some white residue between the wax and the bag. So, let's re-bag it right? Of course but, not before we take a wee wittle slice just to check.
Wow, what a difference a little time makes. The cheese is definitely maturing. I can only describe the taste as more robust, more tangy, longer lasting on the palate and just plain yummy darn it. I had to slice off a thin layer to get to the real cheddar as the residue (a mold), gave that first thin slice a funky good taste albeit, not the true taste within.
Truth be told: I don't like making cheddar, the process is so time consuming. But, after seeing how this make as well as the Chihuahua/Mennonite make have turned out I am considering working on these once I have my Gouda and Havarti make recipes tweaked to my liking.