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Thank you, Edam. 

Thank you for letting me believe that I actually have a clue what I'm doing. 

Last night I cracked 3 cheeses: Colby #2, Gouda #2, and Edam #1. The first two in that line were crumbly and somewhat of a disappointment. Ah, Edam, you are my friend. A simple and unassuming little cheese.

Wow, did I mention the color? Yeegads, this certainly has color!  At 14 drops of annatto, the ending color is very orange. Not true to the style in that regard...my bad...mea culpa.

But I like the:

• texture
• the multiple small eye formation
• the salt level (in brine for only 3 hours)
• the sliceability

Those features renew my faith. Some day I too may be a zencheesemaster.

I put some of that little cheese on a slice of sourdough and toasted it, then added a thin slice of roast beef. The cheese melts very well. Excellent. It shows real promise. I vacuum-sealed the other three quarters and will let them age a little longer.

-Boofer-

That looks incredible.

I haven't been around much since I am just waiting-waiting-waiting on cheeses: 4 small Camembert wheels close to fridge-wrap time, a Limburger going well for 3 weeks, and two giant goudas which are each 3 weeks old today.  Those goudas are each 14.5 gallons, so I'm curious to see how the first one cracks open in another 4 weeks.

Wish I had that Edam right now, though.

Aw Boofer you did so good hon! I am proud of you! It looks wonderful!  The texture looks perfect!

Very very nice looking cheese.  Its nice to have something work out now and again.

congratulations.  Nice job.