Yesterday I made a 36 gallon batch of Gouda. I was going off of Peter Dixon recipe except I washed twice ( usually works good for me) and cooked to 99 instead of 102 took out of press and brined. Left to air dry overnight and they lost there posture. Why did this happen? I stored the curds for a good half hour while cooking and cut them fairly small because the extra moisture in my last couple of batches has been too high causing light slumping but never this bad.