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Nice cheeses - good to see what yours are looking like.

I've bandaged a couple of cheddars on 26th Jan, so around 6 weeks old, and a Cantal on 20th October so nearly 5 months.

All bandaged after 3 days air-drying but using Ghee rather than lard. They started getting mould covering them after a few weeks and here's pics of them today. Lots of blue developing (I have few blues in my cave so I'm sure that's where it from) and also some browns, yellows etc.

I have been brushing them to stop the mould building up too much and I had no idea what to expect so I assume (or at least hope) it's normal.

Quote from: Kirkbybil on March 16, 2014, 06:09:32 PM
Nice cheeses - good to see what yours are looking like.

I've bandaged a couple of cheddars on 26th Jan, so around 6 weeks old, and a Cantal on 20th October so nearly 5 months.

All bandaged after 3 days air-drying but using Ghee rather than lard. They started getting mould covering them after a few weeks and here's pics of them today. Lots of blue developing (I have few blues in my cave so I'm sure that's where it from) and also some browns, yellows etc.

I have been brushing them to stop the mould building up too much and I had no idea what to expect so I assume (or at least hope) it's normal.

I also brush my cheese weekly.  The mould on this cheese is a greenish blue color.   This is my first clothbound cheddar and I don't have any blue cheese in my cave.  I was wondering what kind of mould I was going to get on this cheese.  I hope this is ok. 

There's lots of mould spores just floating around naturally apparently. Just go with it. They will only be on the bandaged surface so, as long as there are no real nasties you will be cutting them off with the bandage/rind anyway.

Quote from: Kirkbybil on March 16, 2014, 08:40:43 PM
There's lots of mould spores just floating around naturally apparently. Just go with it. They will only be on the bandaged surface so, as long as there are no real nasties you will be cutting them off with the bandage/rind anyway.

That's what I figure.  I think I'm going to age this one for a year.  I wonder how long it's going to take for the cheese to be fully covered.

About 2-3 months if mine are anything to go by.

Really nice work Mak!
What did you press with?
You've got that beautifully smooth look I've yet to achieve. I know better than to ask why, so I'm gathering seeds...

Eben.

I wanted to share some updated photos of my first cloth bound cheddar.  10 months old and two more months to go before we try it.

That looks very nice. The one time I tried bandaging, on a Jack, mold grew under the bandages very quickly.

Wonderful result.  Here is one I aged out to only 3 months - mainly because I couldn't stand not knowing any further - back in 2012

https://cheeseforum.org/forum/index.php/topic,10377.0.html

I'm a three layer guy and lots O Lard.

AC4U.  I love the traditional ways . . .

My Latest has just been clothed and and larded - for Christmas 2015... though it may not make it 

--Mal

I live in Massachusetts and we are having a bad storm.  So I decided to cut into the cloth bound cheddar.  I'm very pleased with the final results.  I can't believe it's been almost a year. 

That is a beautiful looking cheese. Too bad you can't post the taste! A cheese to you for your patience!

Wow !! That really looks great. - an of course a cheese for your efforts.   Although we can't taste - we can all imaging and danmed if I'm not drooling at the thought.  Any tasting highlights ? does it tingle the sides of your tongue ?

Need to do another for next year !  I have two 'Banded Brothers' doin' their bit in the fridge - 10 minths to go

Well Done !!

-- Mal

It's replacement is in the press as we speak.   

Impressive - one more cheese for you! :-)

Beeyootiful!!
Looks amazing....I can smell it from here!
Inspiring - I have waxed and aged cheddars successfully but never attempted a cloth-bound cheddar.

A cheese for you!!