Cheddar update

We took our cheddar out of the press. It has transformed from a mass of curds into a cohesive solid with a distinctly yellow color. Now it has to dry at room temperature for two or three days. I wonder if the color will get more intense. Then it will be waxed by dipping it into a melted pot of the stuff, and aged for several months. I can hardly wait all that time to see how it turned out. This may be the sort of thing that requires practice before true success.