Hey Mal,
I'm getting ready to reattempt a cheddar. You seem quite accomplished, so a few questions for you if you don't mind!
Have you experimented with cultures and if so do you have a favorite one or combination?
I believe during my last make my curds "shattered." Basically when I stirred they just fell apart and broke up into tiny pieces (it felt like i was stirring the curd when it was way too soft). I have seen some reference to shattering and I'm wondering if this is what they mean. Anyway your curds look great. Do you stir the whole time? or once every so often?
Is there a master recipe you use? I'm not great at reading make sheets!!
What is your affinage regimen? Do you bandage?
And finally (sorry for so many questions), are your pressing weights the weight after factoring mechanical advantage? Or do you know how many psi you shoot for? I'll be using a 6.5 inch mold for a 4 gallon make (or 5ish inches for 2 gallons).
Thanks!
Laura