Any Guy's Food Blog

Note: The image above is not actually from my cheese cave.

6 oz. White Cheddar - 2 Months Aged
2 oz. Brie - 1 Month Aged
1 lb. Muenster - To Be Aged Until 1/22/11 (~2 Months)
1 lb. Soft White Cheddar - 1 month Aged
1 lb. Monterrey Jack - To Be Aged Until 2/24/11 (~2 Months)
1 lb. Chipotle Cheddar - To Be Aged 1 Month Longer

The soft white cheddar would technically not be a cheddar. I supposed if I looked at some other cheese, I could find a more appropriate name. Somehow I managed to botch the batch and in order to salvage it, I had to just take what I could. The consistency was much softer than a normal cheddar and because of this, it didn't press as dry as a normal cheddar would. I chose to age it with cheese cloth and lard rather than wax for two reasons. It was awkwardly shaped and I wanted to be able to keep an eye out easier for contaminants / spoiling. This particular cheese will be eaten by me alone as I'm afraid to expose anyone else to this mystery cheese.