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Second cheese out of the press. I am not sure if this is the correct topic to put it in.

I used Annatto, according to the recipe but it is still very light colored, I am wondering if it will darken as it ages?  If not no big deal, as long as it tastes good!

Second picture the cheddar is on the right, the caerphilly is on the left. Both were made with goats milk. They are drying before going in the wine fridge.

Very nice! Looks like you got a very closed rind in both. A cheese for you!