One for Gromit

Well I couldn't quite last the entire 6 weeks until tasting my first ever Cheddar - I succumbed with just 3 days to go!!

It's still young at 6 weeks but I needed to know that I had the basics right. It tastes lovely, albeit immature. Slightly zingy already and a really lovely aftertaste, almost goats-cheese like.

I have another one on the go which is only a week old and I'll be cloth wrapping that one in the traditional manner and saving it until December. I was very happy with the natural rind that I achieved on this one, just brine washing and turning every few days, so if the cloth wrapping is too fussy I'll go back to natural. In the next few weeks I'll be getting my first 10 litres of raw milk (unpasteurised) and shall be making another cheddar and a hopefully a blue, but I need to sort out some storage now that the house is heating up.

Unfortunately I shan't be able to sell my cheese until I can get in to a registered kitchen (bloomin' regs) so for now it's for family and friends only....