Cheese, made by me and Bonnie-the-Jersey-cow

A friend asked me on Facebook this morning if I had tried any of the cheese I've made lately, and that made me decide to get in gear.  It's been aging for a month, so it's time.  After I take the cheese out of my home-made cheese press, I let it dry out on the outside, which forms a rind.  Then I dip it in melted paraffin wax, put it in the back of the refrigerator, and leave it alone.  

It's a little messy getting the wax off, especially on the bumpy top, but I got it done.  

Looks like cheese to me, about a pound of it.

Cliff pronounced it tasty.  

I grated it all because we don't need to be pigging out on cheese.  Cliff usually has a salad for supper, and we'll sprinkle a little of this cheese atop that.  I'll be keeping it in the freezer like I do all grated cheese, because I don't want it molding.  

The cheese doesn't always turn out the same, probably because my cheese-making skills aren't the best.  However, it is still cheese, and that's what it tastes like every time.  Sometimes it's dryer than others.  If cheese prices rise the way they say milk prices are supposed to, I am proud to know I can make my own.