I made my first cheddar yesterday and every went perfectly. This morning, I took it out of the press and it looked great. Well knit and smooth rind.
This evening I took it out of my air drying mini cave (plastic container with lid slightly open and RH ranging between 65 and 75%), and I noticed that the cheese looks marbled. It's as if I can see the milled curds drying in between each other at a faster rate than the body. The rind is smooth though.
I took a few pics but I can't get the lighting right to see the marbling effect.
Anyone know if this is normal for a cheddar (or a stacked and milled hard cheese)? I pressed at 7.55 psi for 11 hours with an ambiant temperature of 22C, btw.