I wanted to wait until H and B had got home from school before 'broaching' these cheeses. I had also promised Daniel, who comes for an English lesson once a week, that he could taste them once they were ready, and since today is Wednesday, the day when he comes, I thought it would be a good opportunity to cut them.
The cheddar, the larger one, (made 21st April) tastes full and mature - is slightly crumbly - possibly I've matured it for too long, but it's still definitely delicious. The smaller one (made 4th May) is a cheddar with sage from the garden and is really good. The sage taste is perfect. In future, while I'll continue making these cheeses the same way - and the cheese wax works beautifully - I won't mature them for quite as long. They're probably too small for that and don't need as long as a much larger wheel.
Altogether a great success. I am encouraged and will make another batch soon. I wish I had a cheese cellar - I could keep up production indefinitely and we could be self-sufficient in cheese - but I just don't have the room.