I mentioned a month ago in a post on how to make Cheddar (Hopefield Farmhouse Cheddar – Part 1) that the cheese would need to age for at least one month. Well folks, here we are. The plan was to leave my three little cheese wheels to age slightly longer, since I prefer sharper cheddar. But the anticipation was killing me! After four long weeks of caring for them like little cheese pets, flipping them almost daily to produce an even rind, brushing them to keep the mould at bay, talking to them softly… I just had to see what was inside.
So my very patient boyfriend and I made a massive breakfast, fully stacked with bacon, eggs, kale! (I finally found my beloved kale in South Africa – in the Spar in the De Waterkant, which is the best place ever by the way), toast with avocado, strawberries, yogurt, tea, and happy morning music. And homemade Farmhouse Cheddar.
We just moved into our own, quaint, one bedroom apartment by the beach in Sea Point and I have a feeling that this memory of living here and making cheese and enjoying it with my favourite person on the planet will always be with me, for years to come.
I’m not sure when I’ve been happier than when I sliced it open (it looked perfect) and, after carefully trimming off the natural rind that I had so lovingly tended to, tasted a piece of this homemade cheddar that I couldn’t believe actually tasted like cheese! Like cheddar! I made that! I have to say, I am inspired. I must admit there was a part of me that doubted everything, that said in that small, mean, inside-voice “it’s probably ruined, mouldy inside or something.” But no, it was lovely! And now there’s another part of me that wants to just go back to the farm now, where beautiful Jersey cows await with their creamy raw milk, and start a cheese and yogurt business. Yes, I’m getting a little ahead of myself, but one can dream, right? Sometimes dreams come true. Anything is possible in this beautiful land of opportunity. South Africa.