Pictured here are some dried tomatoes (yummy) and a waxed wheel of goat cheddar. To make dried tomatoes, I first slice them. This helps the water evaporate out faster. The cherry tomatoes get sliced in half and the Romas get sliced into quarters. Then I put them in my dehydrator for 8-12 hours.
The wheel of cheddar was made from 4 gallons of milk. Once the curds were placed in the mold, I pressed the cheddar for 24 hours, turning and redressing the wheel periodically. Then I allowed the wheel to ripen for 2 days, rubbing the wheel with salt twice a day. Then I melted some cheese wax and brushed several coats on the wheel.
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