I think i have made a bad mistake...i have without counting up, about 16-17 cheeses in two fridges, at the correct temp, which my first one, a stirred cheddar was made on the 4-5 nov, so, just over two month old, plus other cheeses out of Cheese Making, by ricki caroll, probably made two a week, different cheeses, the last 2 being a caerphilly and a wenslydale. I bought cc off ebay, a kilo in a tub, i it's 100%. when i read of cheese makers selling cc it's usually 33%, iv'e been adding my cc as it says in the book,if it said 1/2 tspoon, then that's what i put in,....only at 100%.. i had a little taste of a quick make cheddar that can be eaten within a month and it is bitter, will my cheeses get any better or is it time for a clearout ? I have ordered the correct dosage cc at 33% and wilL be using this in the future, what do you think ?. I'm peed off to say the least.