My first natural rind cheddar

[Digdagdug]

This was a 3 gallon cheese in the cave for two and a half months. The texture and taste were classic.
Total beginners luck I'm sure. I have others aging and I hope they're this good.

[leboy001]

YUM!! this looks like its tastes epic

[Spoons]

Oh wow! What a rustic looking cheese! Well done!!! A cheese for you for such a classic looking cheese!

[Denise]

A very professional-looking cheese! A cheese to you! ;D

[JeffHamm]

A cheese to your for an outstanding success.  Well done!

[Boofer]

Beautiful cheese!

It looks like it was clothbound. Is that correct? I love the look of the individual curds fused together. It looks much older than 2 1/2 months.

Well done, Digdagdug.

-Boofer-

[Digdagdug]

Thank you all for the cheeses!

It looks like it was clothbound. Is that correct?

This was only wiped. Why does cheddar get the cloth treatment? It seems like a great cheese for a natural rind since it's nice and dry and the rind is stable even in my "natural" cave.

It looks much older than 2 1/2 months.

I suspect that it 'speed aged' because my cave was at 50% RH for half the time the cheese was in there. It definitely seemed like an older cheese to me as well.

[GlennK]

That is a tasty looking cheese!