INTERMISSION, Part Two: No Pressure

The Farmhouse Cheddar that I made last night came out of the press today after 12 hours, and it looks great.

Now, it sits for 3 days or so, air drying and getting flipped over a few times a day.

At the end of the work day, I came home and flipped it over. It's starting to feel dry on the surface and develop a lovely yellowish rind (see below). I don't know if I'll be able to wait the full 60 days for curing, but maybe if I keep making cheese I can keep my mind off of it.