So I've only made about 3 batches of cheddar so far and I'm consistently having issues with the cheese not pressing together. I made a stout cheddar with extra homebrew I had available, after 24 hours of pressing at 50lbs I still had a pile of curds. After reading around it appears maybe I should have warmed them up again before pressing. However I just made another batch yesterday of plain cheddar and I put the curds into the mold immediately and quite warm, but after a day I have huge air gaps and cracks where the curds aren't sticking together. So I'm guessing either I need to cut the curds into smaller chunks than what the recipe tells me, or maybe my curds are getting too firm duing the cheddaring process (but they seem fine when I eat them). Looking for tips on how to get a smoother surface!