(note the stab marks from the piercing needle)On the days that we make too much curd, I use the excess to make one or two 6-10 pound cheeses.
They age out a couple of months longer than a normal 3-lb. cheese. 
These cheeses are sold as a special offering at farmer's market, but I cut one up this week to sell at our cheese plant during sugaring season.
(notice the rind wrinkles from the cheesecloth that it was wrapped in during the draining process)
This blue cheese is harder than our 3-lb. wheels: strong, cheddary, and intense in flavor.
