Alas, cheesemaking is a great big exercise in patience because it has to age first - for cheddar, minimum of 4 months (up to a year or two, at least for my home stuff). I'm actually making cheddar AND more Monterey Jack this week (ordered lots of milk). I've been making a wheel of Jack every month so far since New Years - it ages for about 2-4 months. It's good to make it now while there's so much great green grass for the cows to eat. Summer milk isn't quite the same...
If I didn't have so much to do I'd make gouda and baby swiss, but they're more involved, and there's a brining step... Another time.
(Whew! Glad you're not changing your name! That would be... WRONG...)
- Ant Farm
. No current progress to incubator. Have been hindered by inclement weather the past few days. 
