Yorkshire Wensleydale Cheese with cranberries....mmmmm, highly recommended! Mild with just a hint of sweetness.
Start off with a cheeseboard... mine is made of cernit (granite); 1-3/8" in diameter and 1/16" thick. I added an inner ring for realism. Use whatever cutters you have on hand or make your board rectangular.
Here's my tutorial using fimo:
4 parts bordeaux red to 1 part navy blue.
4 parts bordeaux red to 1 part navy blue and a hint of carmine red. Bake and grate into slivers.
4 parts white to 2 parts champagne to 1 part light yellow. (I used a half inch ball of white to make 1 cheese)
Condition well and include some of your baked slivers. Roll into a ball. Flatten to 1/4 inch thick. My real life cheese is approximately 2-3/8" high and has an 8" diameter.
Roll out the waxy covering and cover your cheese smoothing out all seams. The easiest way is to cut a long piece the height of your cheese sides and 2 circles for the top and bottom of the cheese.
Chill in the fridge for about an hour.
Slice & lightly texture the cheese (not the covering) using a crumpled ball of tin foil.
Bake at the recommended time for your brand of clay.
When cool, paint the waxy outer wrap with a matte varnish.
Bon appetit! ....oh and don't overindulge, we have Camembert/Brie, Edam, Swiss and Danish Blue Cheese coming up.