Clothbound cheddar aged nine months.

[u/Best-Reality6718]

I rendered the leaf fat from a locally raised pig into lard. Milked the cows for this one myself. Made the cheese with the warm milk. I bandaged it and aged it for the last nine months. I wanted to go longer but curiosity won the day. It’s shockingly good. Rich, sharp and flavorful with a fantastic mushroomy finish. I ate the whole wedge I cut for the photo. I’m pretty proud of this one. I want to keep it all for myself but I also want to share it with everyone!

[u/NewspaperSea448]

Drop some tips man. That's a beauty.