Making cheddar

I couldn't think of anything better to do on a Saturday in early March other than making my own cheddar cheese.

Whole milk curds after 36 hours of molding in a strainer

After drying over 4 days a rind forms 

The final product after a tedious waxing process

The cheese will age for at least 2 months.  We'll consume it in May unless the mold consumes it first.