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Here's the Cheshire after coming out of the press.  I think it has the smoothest surface of any cheese I've made.  It certainly feels denser than my Goudas and Montasios.  It weighed in at 4 lbs 10 oz coming out of the press and has lost an oz overnight. 

My floc times have been so slow this winter that I've been using a little extra rennet.  This is the second Jersey I've milked.  Her milk varies seasonally more than that of my first Jersey.  Overall it is great for cheese as it is somewhat naturally homogenized. 

It's looking good. Let us know how it ages.

Very nice looking wheel.  Well done.

- Jeff

Just opened...a cheshire from fied's recipe.  I have 3 of these aging in wax, all made at the beginning of January.  The wax was loose on the bottom side of two of them, so I opened one to figure out what was going on.  It turned out that it had released some moisture after waxing.  There wasn't really moisture buildup, but the cheese felt damp.  Of course, once that it was open, it had to be tasted....  And it tastes very good indeed.     It is creamy and crumbly all at once in the special way that a good cheddar has.  It is still quite mild.  I am surprised that it released more moisture.  While it was air drying, the air in the house had been quite dry and it had developed some surface cracks.  These were no longer evident.  Thank you fied!

That looks very good!  I've heard only good things about fied's make, so I'm looking forward to when I cut into mine.

- Jeff

That's a great looking cheshire! A cheese for you!