This is the first time that I ever made a traditional cheddar that did not look like rocks glued together on the outside. I have been reading the posts on this forum and I found one where Boofer made a cheddar and pressed it in the pot. I had never heard of that. What I did different from my previous makes was I milled the curds down pretty small, and I put the cheese mold in a pot, with something in the bottom to keep the cheese off of the bottom. Then I put warm water in the pot, but not enough to reach the cheese. I didn't check the temperature of the water, I will do that next time. Then I wrapped a towel around the top to hold the heat in. When I flipped it, I changed the water out so that it was still hot.