just finished pressing my third 4 gal batch and for some reason it's as hard and rubbery. My first turned out like a masterpiece, the 2ND was somewhat rubbery but had great flavor, we shredded that one and now #3 is same as 2ND. did nothing different on any of the three. used whole fresh cows milk, I use water bath for better temp controll, hit all times and temps, used timer for agitation times, added back 42c water, used Danisco RA24 & liquid calf rennet. properly pressed in stainless steel press. curds however, felt somewhat hard before straining and putting in press. The only thing I can think of that would make for an overly firm, rubbery product is over temp on add back water. If I had hair I would be pulling it out right now. I've made several batches of Farmhouse ( cheaters ) Cheddar with no problems however, this has proven to be a completely different bear. HELP ! Please advise of anything you think will help.