I just tried my first cheddar and never got a clean break. The curds basically formed into little chunks and sank to the bottom; they looked like they had already been cut. (I think I may have accidentally overheated it...I was babysitting a nephew and niece unexpectedly while making cheeses) I kept going with it, and pressed it, and it looks good and tastes good. We'll see how it ages.
How long are you going to age yours?
Keep us updated on it!