Last Sunday I made about 1.75 lbs of a cheddar style cheese which I allowed the form a crust before vacuum sealing it. I'll open the first of the two pieces at Whitby Folk Weeks, just over 3 months away. Hopefully it will have matured by then. Yesterday I made another 1.5 lbs of a cheddar style cheese which is drying out as I type. Over the next week or two a Blue Stilton and a Lancashire will follow.