So I made a farmstead cheddar on 10/13/10 and I just cut into it last night. it didn't come out so well! I noticed the day before the wax seemed to be separated from the cheese and all along during the aging it was fine. So when I cut into it I got a lot of whey pour out. I decided to be brave and cut into a piece and it tasted sour.
I'm going to assume from the mechanical holes and the whey that I didn't press it enough right? Now this was my first attempt and I was using a kit to make it so the basket that came with it was a little small for the output and not easy to set wights on.
On another note, my Swiss from November just got cut open and it's AWESOME! I used a real mold for that one!
