I’m attempting the cheese thing again this year. I say “attempting” because I haven’t been overly impressed with my previous attempts. Yesterday, I made parmesan cheese. I tried doing the same thing last year, but parmesan is supposed to age without wax and mine got all moldy and was rendered inedible. I haven’t had any mold issues with the cheese that I have waxed, so I’m going to wax the parmesan and see how that goes. I’m also going to make manchego cheese and a batch or two of cheddar. Hard cheese has to age for a while so I won’t know the results of my efforts any time soon.