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Last Sunday I turned a gallon of 3.25% milk into a farm house cheddar. By 5pm, it was out of the mold and still a bit wet. Because I had to leave for the next five days, I needed a quick way to dry it off and make sure it would stay dry. I racked my brains. Our oven has a bread proof setting and the oven thermometer assured me it was 100F exactly. It seemed to work well so after 4 hours, I dry salted it and hoped for the best. Today it was still a bit squishy, but dry on the outside.

The question I have is: has any one ever used the bread proof setting to dry their cheese?

Achh! I checked my tomme today and found an elephant's foot.  It must still be too moist in there. I salted again trying to extract more moisture. Wish me luck...

Don't want to dry a cheese too quickly..leads too multiple issues