Here is the Mozzarella that I'm aging. It's been 5 days in the cheese cave both drying and aging. The colour is changing nicely! This is a first for me, and a bit of an experiment. I want to see how long I can age it in the cave. Once it feels nice and dry I'll seal it and maybe wait a month or so and see how it tastes.
The Colby cheese is taking a long time to dry. This is most likely due to the fact that I didn't have a proper cheese mold and follower during the pressing stage. It might just be too wet. Mind you, after five days on the counter and in the cheese cave, it's starting to develop a little colour and some rind. I'm hoping it'll dry out soon so I can seal it as well!
I'm making some more Cheddars this week. The one I'm making today is just at the ripening stage so I have a minute or two to blog; and it'll be a 12-month Cheddar, ready next Labour Day 2018. I'll make another one tomorrow that we'll open for Christmas!