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Well....tomorrow is actually this cheese's birthday but I couldn't wait. Had a cheese tasting session here today with a friend - Feta, Gouda, Cheddar, Parmesan!
I always feel so proud to serve my cheeses to someone who appreciates them!

The texture and flavour are fabulous!! This weekend, I'm making another cheddar, hopefully with Port wine, inspired by Danbo (if the Port I ordered comes in in time). I'm out in the middle of nowhere where stores don't stock Port wine!
If not, then I will just make a regular cheddar. (Not stirred curd)

This lil baby is a 2 lb. made from a combo of recipes.

That's a nice looking cheese, there! How did you get the wax so smooth? Mine always look like a first grader with a crayon dropped by.

Hi Frodage. I make sure tthe wax is very hot (min 212F) and dip the cheese instead of brush. I always give at least 4 coats doing half at a time and letting cool well, then rotate the cheese at a 45 degree angle for the next coat, etc....

Oh, what a cheese! That's a beauty and it deserves a cheese!

I hope that your port comes in time. Yesterday I made another one. Well, actually I thought that I had port but it actually was Madeira. My basement smells like a bodega now...

I'll post an image of the cheese when it is out of the press. I feels a little more fragile than the last one. I'm not sure if it has to do with the Madeira or if the make or pressing was just a bit different.

:-) Danbo

aaaH man, that looks beautiful. Take a cheese, you have my heart already.

Quote from: GoudaGirl13 on January 30, 2015, 01:42:20 AM
...dip the cheese instead of brush...

Ah, I see. I will have to try that.

Beautiful!  Sending you a cheese for the "perfect picture".

Thank you!