I followed the farmhouse cheddar recipe in Home Cheese Making by Ricki Carroll. The milk was Clover-brand whole cows milk, and the rennet and mesophilic packet were from New England Cheese Making Supply. After four days there was a uniform rind so I sealed it up.
When I opened the bag there was a slight sour milk smell, but nothing too unpleasant. There are now cracks in the rind and the cheese inside is moist, but there's no liquid seeping out. I'll let it dry out for a day, salt the outside, and decide what to do next --probably bandage or reseal.
Thanks for the help, and I'll let you know how it goes!