I finally got to open my first cheese I ever made today which was made about 6 weeks ago. It is a farmhouse cheddar which I have never had before. I noticed right away when I was slicing it, the cheese was somewhat crumbly. I'm not sure if this is normal for a farmhouse cheddar or not. When I was making the cheese, I did bring the temp up too rapidly at one point. Would this cause the cheese to crumble? The overall flavor is pretty good. I'm just looking for someone who has had more experience with this to shed some light on the matter and point me in the right direction.