Well, the first aged, hard cheese we’ve produced and is out of the cave.
This is a nice 6 week old Monterey Jack; purty, ain’t it?
It’s a lovely, slightly sharp, fragrant cheese. Can’t wait to cook with it!
We pulled, unwaxed, and quartered it, taking one to eat now, and vacuum packing the other three and returning them to the cave. We’ll let them go 2, 3, and 6 months to see how that impacts taste. It joined a lovely wheel of Cheddar that just started it’s cave time; we’ll give that one 90 days before we give it a try.
Have to say, what I’ve learned is how little I know. Very humbling. Cheesemaking, like many other pursuits, is a blend of science, art, experience, and feel. In the words of a great guitar maker I know, “The next one will be better!”