A quick shot this morning of the hard cheese started yesterday. For scale, this is a camembert sort of sized block but about twice as deep, and quite dense. I have to figure out what I'm going to do about sealing it or allowing a rind to form. Wax seems to be the usual option but I haven't got any and I'm also short of equipment for that. I might go for a parmesan style oil coating. We'll see.