My first attempt making cheese after getting a Lakeland hard cheese making kit for my birthday, went for the cheddar recipe, thought it went OK but when I cut a wedge from the waxed wheel it looked tasted and had the texture of Wensleydale, would love some input on what I might have done wrong, attached is the recipe I followed.
Ps may not have followed temp guides exactly as had to age in fridge 7C as nowhere else was cool enough
Nb added pic of cheese
Greetings and welcome to the forum. Interesting that the instructions assume you have a bench or kitchen cupboard in the 10 to 13C temperature range you need ??? allthough 7C isn't that far off. The fact you got a "satisfying" result is a very good result when you're starting out so congratulations! And by the way, pictures of your cheese creations are always appreciated :).
I would need more details on the way you did the make. However, from what I know of Wensleydale, I would guess that something was off about the "cheddaring" step.
Edit: Now that I looked at the recipe you used, I am noticing no cheddaring step, which is what makes cheddar taste like it should. If you really want cheddar, I would recommend using a different recipe. Although, I would recommend starting with a faster ripening cheese as you learn the basics of cheese making because they can be less punishing. Caerphilly or Butterkase are really easy, beginner cheeses that taste great.
Welcome to the forum!
The recipe calls for 5 weeks aging minimum ....... how about more like 6 to 8 months minimum.
At least good , even if not the correct type of taste you were shooting for.