Just waxed my latest Cheddar. Thought I would share pix of the wheel and curd
Looks great. Now put a sign on it that says, "do not open til Christmas". :D
I was thinking half for Thanksgiving and the other for Christmas. ;)
I have often taken a wheel like that, and cut it into 4 or even 8 wedges, and then vacuum seal them.
Then I can open one periodically to see how it is coming along.
Nothing wrong with trying that same cheese at thankgiving, then at Christmas, then at Easter, then at July 4, 2010......
That way, you get to see how it matures.
I have, long ago, lost my aversion to cutting into a whole wheel.
Divvy it up I say....
Ditto what Wayne said. I actually have 2 wedges left from last year's September cheddar that are approaching 1 year. I would never thought I would have ever aged a cheese a full year. The key is big cheeses and lots of wedges.
Nice looking cheese MR. Kim. Almost looks like a parmesan. I had to go back and read it again to make sure.
I just cheat and make two smaller 3 to 4 pound cheeses at a time. They fit better in my mini caves anyway. ;)
DJD, that wheel is only 3lbs. 7.25" inches around and about 2 1/4" tall. Hopefully my new 6" form will give me a thicker wheel so that there is more meat and less rind.
Ah hard to tell in a picture. One of the reasons I Vaccum seal is so I don't loose cheese to rind. Gets expensive when half the cheese is to hard to enjoy.