I cut into my first hard cheese today. It was Farmhouse Cheddar. The directions said let age at least 4 weeks. I waited 6 weeks. I had planned on waiting longer but I wanted to know if it was any good and worth making again. That's my story and I'm sticking to it. I think next time I'll use less salt. It was a little salty but still pretty tasty. I wonder if it needs all that salt to preserve it and if it would taste less salty if it aged longer. My neighbor and James both said it was really good. I put more wax on the piece of cheese I'm saving and will try it again in a few months (I think).
Today I'm making Derby cheese. It's supposed to be like a cheddar cheese with a higher moisture content. It says to let it age 3 months.