I making my first cheeses and did a 'hard style' I used thermophilic starter and cooked the curds for 45min at about 115 degees until the curds were fairly squeeky.
I used a gallon of raw milk and a gallon of organic milk.
I pressed the curds whle warm and they formed a rather nice wheel.
As I'm a beginner, making the cheese was enough for me. I didn't brine the wheel (and we were out of salt...)
I keep reading about rind formation. Is something supposed to grow? The salt helps the flavor and inhibits the bacteria. Right?
The rind is plenty dry and, in my opinion, seems wonderful.
The cheese is about a month old.
Any dangers to be wary of?