What does everybody think is the easiest hard cheese? (i dont like soft cheese)
First, welcome to the forum!
I'm still relatively new to this but- as a recent newbie -after cheddaring, replacing whey in the Gouda process, and facing the challenges of maintaining temperature for a long period of time- I think the Monterey Jack recipe was the simplest process for me. Good luck in whatever you choose!
[http://www.cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm]
I think Havarti is pretty easy and has a short aging time for good cheese too.
I prefer myself hard cheese too.
Stirred-Curd Cheddar is pretty easy to make for beginners, aging 2-6 months.
Gouda isn't that hard to make (washed-curd cheese), aging 3-4 months.
Sedona
no master falls from the sky