Just a quick update about where we are with cheese now. After a few days draining in their molds, and a day or so drying in the open air, the cheese I made on Sunday is now developing colour, a creamy aroma, and a rind on the outside. This is all very good news. Now it's time to bandage them up and put them to sleep in a cool place for about three weeks I reckon.
I thought the maturing would take longer than that before but I found out it's basically just however long you can be bothered to wait. Three weeks should develop a good flavour, anything after that and the cheese gets milder, then past about two months, that's when you start getting your proper mature flavour building up. But quite frankly, bollocks to waiting that long.
So now I sterilize the muslin cloth, melt down some lard, and bandage the cheese up. I intended to show that process too but found my hands totally covered in lard pretty quickly, meaning I couldn't touch anything else like a camera.
This is the finished cheese, now wrapped in its final casing and about to be put away for a few weeks. Sleep well little ones.
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