I've read both explanations, acid development and milk quality (milk fat content). I have seen a few problem batches lately acid wise, but they seem to be reading good ph levels until after pressing. My most recent batch of peppered cheddar developed near perfect acid levels, looks, smells and tastes wonderful, but it's a little rubbery and a small piece will not melt. Right after a cheese wheel comes out of the press, I cut it into quarters for drying and waxing. This makes it easier to give out to friends and family after it has aged. It also makes it easier to sample a little of the new cheese to get an idea of the beginning flavor, texture, etc. I do use store bought milk, and have recently started adding calcium. I would suspect my milk, except my previous two cheddar wheels turned out great, I just opened one (a little young perhaps) at two months old, and it tasted, smelled and melted wonderfully. I appreciate everybody's thoughts and ideas, keep em' coming. Also, if anybody has any experience with how aging affects the melt-ability of a cheese, I'd love to hear about it.
