We are extremely pleased with the explosion of cheddar based colonies forming on the rind. We haven't had to re-lard which is good news as this can sometimes stifle growth and also make the cheese a bit less predictable. We are being more delicate with our brushing, more of a massage than a brush. I think this is the main contributor to the awesome patchwork style of microflora which is now established. Weight is steady, but we've pulled back on the temperature due to the delay in the 'Affineur of the Year' competition (Omicron, etc), just to slow things down a bit. Pressing the cheese with our thumbs leads to a slight resistance which tells me we should have a degree of moisture remaining in the interior (fingers cross). An oddity has emerged, if you look very carefully at the photos, a line has almost emerged on the surface of the cheese, I've seen this a few times in Cheddar and I don't think it is related to turning schedule, as I am very confident in our approach, but any Cheddar makers (Mary - Quickes) out there who know what this might be, I love to learn! (Quick update on this, I think it might be related to the cloth wrapping? But further research is required)
Affineur of the Year update! More aptly, our Priscilla update!
I’m really confident now that the biome of our Maturing Room will certainly be imparted into the cheese, and this was one of the key objectives. If that marries up with the base Quickes cheese that we were given, then that remains to be seen, as we are still resisting 'ironing' the cheese. For better or for worse, it has been a fabulous experiment.
In other more important news, Priscilla has had plenty of visitors since my update, and I personally think that she enjoys the company. She also clearly enjoys a bit of pampering, for example, a massage.