Both ready for waxing and several months of aging.
Stephanie made the Gouda with unhomogenized whole milk, using our new, cylindrical cheese mold. After pressing, it soaked in a brine for a day, and then for the last three weeks it’s been air drying in our cheese cave. Remember the photo I took last weekend of all that raw milk? Well every last drop of it, all seven quarts, went into the one and a half pound Farmhouse Cheddar that I made on the right. It’s been air drying for a week.