Seems to me it works out to about the same price as store-bought. I calculate 29-30 cents per ounce. However, the pleasure of making and eating the cheese is incalculable.
For cheddar it does but for some like Parmesan which sells around here for about $21/lb
![Shocked :o](http://www.homebrewersassociation.org/forum/Smileys/default/shocked.gif)
the savings add up. It's just like making beer, add in the time its about break even but to do it yourself and *know* what is in it - priceless.
![Grin ;D](http://www.homebrewersassociation.org/forum/Smileys/default/grin.gif)
What's the longest you've aged cheddar? Some of the sharpest I've had was 18 months.
About 4 month is all my willpower has allowed any cheddar to age so far
![Cry :'(](http://www.homebrewersassociation.org/forum/Smileys/default/cry.gif)
The longer it ages the sharper it gets due to some weird scientific things going own that is beyond the Tubercle's comprehension.
![Cheesy :D](http://www.homebrewersassociation.org/forum/Smileys/default/cheesy.gif)
I usually age it for 3 or 4 months, open the package (I vacuum seal mine) and try half and repackage the other half and ask Ms. Tubercle to hide it. Got several hid somewhere. That's the frustration...waiting. Kind of like making wine. Things like Parmesan take 2 or 3 years to age properly.
Since I'm still in the learning stage I have been doing a lot of Gouda and Monterrey Jack which only need 2 months or so, just to nail down the mechanics and process. I can't believe the difference the new press has made. Kind of like going from extract to all grain in a sense.
I think I'm on my way now....