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Hey All,

Merry Christmas and Happy Hannukah!

Here's a pic of my 1st Caerphilly. I used a recipe that Andy gave me and I only have a Manchego Mold so unfortunately, for now, all my cheeses will look identical. I have been making a lot of buttercheese so the hardness of this wheel was a bit surprising. I've never tried natural rinds and I'm just going to vacpack this for now, but I'd really like to know how to properly age a natural rind someday.

Sam

Nice cheese Sam!!

Hey - it looks great!

I don't think that it's a problem if all your cheeses look like that... I have different moulds but i primarily use my gouda mould and the Manchegos with pattern strips - they are nice.

The butter cheese is really soft compared to a hispanico or even a gouda.

I began oiling rhe last hispanocos but I changed my mind after 14 days and now I have waxed them...I really need to improve my rind skills. As soon as there is just a tiny mold buildup I freak out...

:-) Danbo

Thanks Mike and Danbo!

I would freak out about the mold too. I'm not clear on which molds to be alarmed about and which to let grow.

Sam