This make was January 8th, 116 days ago, not old enough for a cheddar but this wheel was weeping so I cut into it to see what was happening.
2.5 gallons raw cow's milk
1/2 teaspoon veal rennet
3/8 teaspoon mesoII
86 F ripen
14 min floc x3.5
3/4 inch cubes
20 min heal
Raise temp to 102 F stirred
1 hour 15 minutes cooked
Ladled into colander 15 minutes drained
Flipped 15 min drained kept warm 85 F
Cut and stacked 1/2 inch slabs over warm whey
Every 15 min flipped recut as necessary for one hour
Milled 1/2-3/4 inch cubes with 2% salt
Pressed in whey 15 min 15 lbs.
Flipped and redressed pressed 15 min at 15 lbs out of the pot
Flipped and redressed
Overnight at 75 lb.s
Looks good, smells good, but taste is slightly acidic. I'm going to bag the rest and wait to see if the flavor develops after a few more months. As is, I am not excited about eating it with crackers and beer. My P&H cheddar is older and doing well in the cave, I have high hopes for that one!