Brew-Curds Cheddar

[Stinky]

AC4U just for your ingenuity!   In the future you may want to allow your cheeses for dry for several days until the outside actually starts to form a bit of a rind.  If they aren't totally dry you will get the whey between the wax and the cheese most times.  If you do, you have to strip and re-wax as you did with this one.  I would however, allow it a day or two to dry before waxing again.

I've also learned since then just not to wax until 2-3 weeks after make, because that's when the bacteria are alive and need oxygen exchange to give you a delicious cheese.