Cheddar prep before ageing

After 2 days of drying, the cheddar is prepared for ageing. There are a number of techniques used from vac bags and wax to more traditional techniques of using lard and muslin which is what I decided to do. This allows a few molds to grow which can contribute to flavours.

Mode:

• Cut 4 circular pieces of cloth slightly larger that the diameter of the cheese and 2 rectangular strips of cloth to a length that will wrap around the cheese
  
• Heat the lard until it melts and take off the heat
• Dip 2 circular and 1 rectangular strip in the lard. Place one circular either side of the cheese and the rectangle around making sure there are no creases and each over lapping for a clean finish
• Once cooled, repeat with left over cloth
  

First wrapping of lard cloth

Final cheese after 2 coats of lard cloth. This is now ready for the cheese cave