Farmhouse Cheddar is a really simple hard cheese to make. The recipe that I use can be found at my farmhouse cheddar post that includes a video tutorial.
Anyway, I had this round hiding in the back of the cheese fridge, which I made under a year ago.
It was made on 16th September 2011, so technically it is 11 months old, which I class as Vintage for a cheddar. Some may categorise it as Sharp. It looked like there was a slight seepage at some stage, however I found the wax intact so it must have come from a cheese stored above it as some stage of its maturation. There was no excess whey present under the wax when I removed it, however the surface was just touch dry.
As with all Farmhouse Cheddars, it was semi-moist, and slightly crumbly. Easy to cut, with a mild yellowing of the cheese.
The taste was outstanding. Sharp like a true vintage cheddar, with the peppercorns adding to its boldness.
Normally I do not leave my cheddar this long to mature, but as I made two rounds with the same batch of milk, it was easy to leave one mature for longer.
All in all, a fantastic cheese that improves with aging. I will certainly be making a double batch of this one in the near future so I can eat one at the three month stage, and leave the other to acquire vintage status!