After several days of drying the rind, I waxed the cheese today.
I didn't cover it with salt.
So I wonder what it will taste like. I'll let it cure in the basement fridge for about a month. We'll probably break it out for Christmas.
For those who are interested try Frankhauser's Cheese Page.
We opened up the pickled fish. The kids gobbled up a quart of pickled fish in short order. So it must taste ok to them.
Mary brought up one of her jars of pickled carrots. They are great!