So here it is, my very first cheese!
Not too bad considering I made some definite errors. It is edible at least, even if it is not particularly interesting or at all cheddar like!
When I cut it open there was a fair bit of whey which leaked out. I'm fairly sure this was due to a mistake I made when eating the curds (I heated them much too fast).
Would this also affect the texture? The texture is kind of spongy a bit like a feta. Or would the texture normally become more cheddar like during the aging process? (I opened this after 6 weeks).
I'm thinking of trying a Caerphilly next, so I can practice on something that doesn't need the long aging time. Can anyone point me in the direction of a good recipe for Caerphilly or something similar?
Thanks for any help, I'm already learning lots from this forum!
Jessie