Newbie question ... I'm only five cheeses in ... Just made a stirred curd jalapeño cheddar this weekend. I thought the cook went really well but the curds were pretty moist when I put them into the mold. I pressed them gradually increasing weight and turning as directed. The whey was fairly clear so I figured I wasn't pressing too hard. The last two pressings were 12 hours at 40 lbs then 24 hours at 50-60 lbs. I've just pulled it out to start it drying and although the curds have knitted well, it still feels a bit rubbery. I trimmed a small irregular edge and tasted it and it tasted a bit rubbery. Will this change with aging?
