Several weeks ago I made my first hard cheese. I went with Gouda as I had advise from a friend that it was a good one to start with, and it was. Not too complicated, although I was kind of frantic about keeping my temperatures correct. Hopefully it’s a forgiving cheese. For this one I used half goat, half cow milk. I’m not organized enough to take pictures of the process, but here’s the finished product. I think the waxing looks a little weird, maybe because I used a brush instead of dipping it. It’ll be ready to try in a couple days. I made my second hard cheese last weekend, a farmhouse cheddar, using fresh cow milk from our cow share as I have no more goat milk. The two books pictured are my resources and I highly recommend them if you’re interested in making your own cheese.