Raw Milk Cheese

Having a cow is fun! A real cow, I mean. There are so many cool foods you can make when you have your own. Like butter and cream, yogurt and cheese. So far I've made cottage cheese and mozzarella. The first attempts are just like everything else when you're learning to cook. They aren't the best, but it's what you learn from your mistakes that helps you improve. This time I'm trying my hand at Cheddar cheese. This cheddar won't look like the kind you find at the grocery store. That's because it's made with fresh, raw milk. This milk became cheese the day it was born. That's to say the milk went from the milking pail to the cheese pot. Fresh, unpasteurized milk is full of beneficial enzymes and vitamins that aren't destroyed during pasteurization. You can also see that the cheese is not yellow like the stuff you buy at the store. No added artificial colors. 100% natural, whole raw milk cheese. After seven hours on the stove and 36 hours in the cheese press it came out looking like this. It will dry on the counter for 3 days, then I'll wax it and put it on the shelf to age for 3-6 months. Come on.... who's fooling who? You think I'm waiting 6 months to taste this?