The recipe called it Farmhouse Cheddar, but....

[Penny C. Liam]

It would not be fair to call this a farmhouse cheddar as it tastes more like a blend of blue, cheddar, and who knows what.  It's very tasty with a nutty flavor.  It's very crumbly but not too dry, and almost has the consistency of Feta cheese.  It has a bit of a bite to it.  I would buy this cheese.  I don't think it's a reproducible recipe because of the blue contamination from my nearby cheeses, but I'll post here anyways.  Given that it is "Farmhouse" cheddar, I did not stack it.

Ingredients:
6.5 liters whole pasteurized homogenized milk 3.25% (Yield 750 grams).
½ tsp CaCl2 solution in ¼ cup water
4 ounces prepared Flora Danica starter
½ tsp double strength rennet in ¼ cup water
3/5 of a tablespoon of cheese salt

To the 90F milk, add CaCl2 and starter and ripen 45 minutes.
Add rennet wait 45 minutes for a clean break.
Cut curds in ½ inch cubes, heat to 100F over 30 minutes while stirring.
Let set 5 minutes and pour into a cheesecloth lined colander
Hang the cheesecloth bag for one hour keeping the curds warm
Mills curds and add the salt and pack in a cheesecloth lined Camembert mold.
Press at 10 pounds for 10 minutes, 20 pounds for 10 minutes, and 50 pounds for 12 hours.
Air dried the cheese for 4 days until the cheese developed a nice rind, turning the cheese regularly.
I waked and aged for 2 ½ months at around 45F.
The wax broke and I got some contamination from the surrounding blue cheeses in my cave/fridge.

[Penny C. Liam]

the broken wax envelope

[Gürkan Yeniçeri]

You know the rule of artisan cheesemaking, do you?

When the recipe fails, just change the name of the cheese.

[Boofer]

When the recipe fails...

Ah, a candidate for the family album. 

-Boofer-

[Penny C. Liam]

Thanks Boofer for showing me that thread, I've added these pictures to your family but I warn that I may be a frequent flyer on that thread. 

[Boofer]

Penny, thanks for having the courage to post.

I think it's somehow freeing. 

-Boofer-