Rural Gardening: Homesteading - "The stormy March has come at last..." , 1 by darius

darius wrote:
On a separate note... In the last 2-3 days I have cut open the first 3 hard cheeses I made in February. I must say I'm surprised at how good they taste, considering I'm new at this. I've vacuum-sealed them to go back in the aging container in the root cellar for another month or two where they will develop more flavor.

The three I cut are a farm cheddar, a Caerphilly (kinda salty Welsh Miner's Cheese) and a no-name hard cheese from an internet recipe. I have more I'm working on; some are Lancashire, which is in the cheddar family but eaten at 3-6 months instead of 6-12 months, and 2 more Caerphilly with herbs.

Photo is the Caerphilly, and my cheese wire broke while cutting it. It's not really that crumbly!