Opinion on cheese size

[Dorchestercheese]

I realize that the size of the cheese affects the cheese i.e. 2 pounds vs 4 pounds verses 100pds. 
How do people deal with large wheels of cheese ..I mean only 4 pounds or so..i really don't see eating 4 pounds of cheese quickly. 
Thoughts?  To date I usually make 2 pound size but am looking at large molds. After its cut then what?

[dickdeuel]

I have found that if I only make the cheeses I really like, they don't last that long.  I make raw milk Gouda and Gouda with caraway the most in four to five pound wheels using an 7-7/8" dia. mold. These get aged two months vacuum sealed.  Cheddar I also make in five pound wheels quite often and has so many uses.  I use a 6" dia. mold for cheddar for a little thicker wheel and age 6 months.  When I cut all the cheese into quarters I vacuum bag three separate quarters until needed.

[panamamike]

I agree with Dick. after aging for a while vac pack what you will not use up before it would go bad in the fridge and it will still create more flavor and you will not have to control the humidity in the sealed cheese.

[paul pennell]

I tend to think also that if you make a few at one time say two Tomme out of 18lts of milk then not only do you have a spare but you can experiment with ageing etc. Eat one age one.

[GortKlaatu]

Like others are saying...
I usually make 6 or 7 pound cheeses. (You'll be surprised how much better they age.)
When I'm ready to crack one open, I cut it in half and immediately vac one half (regardless of what the previous aging method was.).
The other half gets cut in half --a quarter of the original- 1/4 wheel for for use now and 1/4 for gifting or also for vac
Another hint--when you vac a larger piece, cut the vac bag several inches longer than you need, so that you can open it later, removed a part of the cheese and then re-seal it in the same bag.

[Dorchestercheese]

Thank you for the advice! Next is to find raw milk that is less pricey than my current. Off to find 4-6 pd molds.

[Gürkan Yeniçeri]

Large cheeses usually hard ones require a lot of handling. I use 10 gallon milk in 2 different boiler and cook the curd slightly longer to end up just the right amount of curd to go into my large molds for draining and pressing, milling etc.

I don't work with less than 2 gallons of milk.

Final cheese size definitely effects ripening and aging as the moisture escapes slower. You then need a really good control over humidity and temp in your cave. Also need to look after the rind too.