Since my cheese wax did not arrive in time, I decided not to wait any longer to eat my first cheese! I had put a coat of olive oil on the rind and left it in the refrigerator in a baggy. I’m not sure if this was the best idea, but it didn’t seem to matter. Check it out:
While it wasn’t amazing, it did taste really good. It had a very mild cheddar taste and decent texture. Critiques – it didn’t age so the flavor was not all that developed. A bit dry from being left out too long (or is this because of temperature during preparation?). I think the milk impacted the texture and made it somewhat waxy. I have since switched to non-homogenized milk and I’m curious to see how this impacts the cheese. I’m confident this will make a huge difference.