My times were a little but off from the tillamook recipe -- clean break was "late" to begin with.
Cheddaring didn't seem all that difficult... Cut into "sheets", lay them on top of each other, let 'em drain... Flip.. Repeat...
The only minor problem I really had was when I went to vacuum seal this one... It wouldn't fit in the bag, so I had to cut it. Oddly, once both halves were in the bag I was able to put it back together "face to face" for the seal... The interior texture was perfect, though.. Some mechanical holes, but otheriwse it knit together REALLY well. It even had a cheddar-like aroma.
We'll see how it came out in mid-August.
We get to sample the feta I made this weekend after its 2nd week in brine.