Not to hijack, but another reason to smooth....
I've made a stilton clone. I didn't smooth and everything seems to be going well...but....
My non-smoothed curds seem to be a little dry. My cheese cave is 90-95% humidity @ 52-55 degrees F.
The curd around the top edges (of the cylinder) seem to be dry, albeit they are small curds. The center of the cheese seems to be springy, but very firm.
Can anyone confirm the firm?
I imagine that smoothing the curd would give less surface area for water to evaporate and would prevent mositure loss......
Can someone eloborate on the evaporate?
Knoal