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I was able to milk my favorite Jersey 2 days in a row, so I had very close to 5 gallons to play with! Since the yield has been high recently, I figure the solids (fat!) is also high, though I do not know how to test it. I figured it would make a nice traditional cheddar though! I used MM100 and SuCasu. I have used this combo before, but have not yet tasted the result, but it sounds like a good blend. Targets along the way were all met well, and the pressing yielded a nice smooth rind. The final weight was 5# 11oz, again a good yield! Now the torture of waiting!

The image would not attach the first time, so I am trying again!

Oh that looks amazing..  a cheese for your Cheddar.  Are you going to wax or cloth bandage ?  I had a look at your control sheet and it look right on the money. Am I correct that the 162# is 162 Lbs press force on the cheese?

-- Mal

Lovely! AC4U.

Mel that was the # force. I just put on all the weights I had, and seemed to work fine. The form is about 8 inches in diameter. The cheese smells good already!
Also, on aging... Probably let it natural rind with dry brushing as needed for 3 months, then vacuum seal it if I can. I may not be able to fit it in the bag! I do like the flavor with natural rind. But I tend to run out of room in the cave, and need to be able to stack cheeses...