[Skirza]

Not a big fan of 'courses'. I prefer to experiment and get as much advice from as many people as I can, put it all in a pot and hopefully something useful comes out.   

[SallyintNorth]

I have never made successful 'chedder', always comes out with the texture of something Dunlop would be proud of 

You know the Scottish version of Cheddar is called Dunlop, right?  Apart from not being made in Somerset near the Cheddar Gorge and being made with the milk of Ayrshire cows, it's pretty much the same recipe as 'proper' Cheddar.