Mild Dutch Gouda
1-1/2 parts ochre to 1 part golden yellow
1/8 golden yellow
This cheese took me quite a few tries to get right. Make sure that you mark your proportions used each time because who knows when you might need that shade for something else.
When trying something new, always mix the darker clay a little at a time into your lighter clay. Never the other way round.
Condition well. (I think I'm developing blisters on the sides of my thumbs. Fimo is one of the hardest clays when fresh but also one of the best for caning. You could wrap it in paper and flatten with a mallet; condition using your pasta machine or use the heels of your hands.)
Form into a cylindrical ball. My actual cheese was 8" diameter by 3-3/4" thick.
Roll your waxy covering out at about setting 2 or 3 of your pasta machine. Wrap your cheese in your covering the same as you did for the Wensleydale cheese. (Cut a long strip the height of your cheese sides and 2 circles for the top and bottom.)
Smooth out all seam lines.
Chill for an hour before cutting your cheese into segments.
Bake for the recommended time for your brand of clay.
Use a matte varnish for the waxy covering and the same varnish diluted with a little water for the actual cheese.
Red Leicester Cheeseagain using fimo Sorry didn't buy this one; you'll have to make do with a stock photo.
3 parts golden yellow to 3 parts orange to 2 parts ochre
semolina (approximately 1/8 tsp per 1" sized ball of "cheese") as little or as much as you feel necessary to show a crumbly cheese.
Condition well and form into a cylindrical ball making sure all seam lines are smoothed over.
Use a stencil brush to texture the outside of the cheese.
Chill for an hour before cutting into segments
~~don't forget to texture the cut sides~~
Bake for the recommended time and settings for your brand of clay.
Clean your work table! There's sure be semolina granules left behind.
The cheese board looks to be filling up rapidly. ....and here I thought I'd made it too big.