Since mastering the "art" of mozzarella making, I have been wanting to try cheddar. The instructions seemed a little intimidating so I kept putting it off...and putting it off...and putting it off. Once I finally dove into it, it wasn't all that much different than the mozzarella. It has a few more steps, but really, a lot of the time it takes is waiting time.
So I now have a 2 lb block of Farmhouse Cheddar on my cutting board. I can't say for sure that it's a success yet, but so far it looks like the pictures so I think that's a good sign. In a couple days I'll coat it with wax, and then it will have to age for 2 months or so. In 2 months, I should know if it was officially a success!
Now, all I need is a goat or a cow for all the milk I'll need to make cheese!