The cheese is now resting for 4 days during which it needs to be flipped once a day. There is still some whey being pressed out of the curds. It will get somewhat exciting when I can unmold the cheese.
Once the cheese was in its resting phase I could concentrate on baking bread. I am using the Lahey method and just love how simple it is. No repeated kneading required. The yeast is doing all the work.
I have ordered a few more cheese making items and once they arrive I want to start making a few more different cheeses such as Parmesan and Valençay.
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