I made a cheddar that I actually really like. Finally. Tastes like cheddar should. And it's goat milk, and it's raw. I lost it in the back of the cheese heck and found it tonight. 3 years old. Sharper than a tack. Yum. I think I've got the process down. We shall see, as I have a clothed wrapped cheddar aging now. I'm going for a young
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