It has been 17 days since I made my first Drunken Cow cheese, and I have been turning it every day.
Two days ago, it had shrunk so much that it cracked, top and bottom, so as this cheese has to mature for a full three months, I had no choice but to wax it.
Here is the top. You will notice that the wine penetrated about 5 mm (1/4″) into the rind of the cheese, and deep into the holes that I pierced.
This is the bottom. There is minimal mould build up, and it was easily washed off with a brine solution.
You can see how much it has shrunk by comparing the Drunken cow, now a deep purple after being cleaned prior to waxing, to a Caerphilly that I made on Saturday night. The Drunken cow has lost about a quarter of its volume.
So here is the waxed cheese, all sealed and ready to continue its maturity at around 11C (51F). We will crack it open on 3rd November 2012.
By the way, this cheese still smells divine. It has a deep, sweet red wine aroma. Both Kim and I cannot wait to sample it.
[Cross posted on The Greening of Gavin]