Tonight we began our first cheddar. It will take a total of 3 months. And any time one allows it to age beyond that will increase the sharpness of the taste. The two photos here show two stages of the cheese's development. These were taken only an hour apart in time. The second photo appears dryer and less globy, this is because it's been salted. Now it will sit with a weight on it and become something that resembles a cheese wheel.
If your curious about the progress of the blue cheese we began a couple of weeks ago, it stinks like a locker room full of athletes foot! I understand this is normal if not pleasant. Good thing our cheese fridge is far and away from the parts of the house we spend most of our time in.