I am new to this cheese making thing. However, I have made 4 stirred cured cheddars. After pressing and when air drying, the outer corners ( or edges around the perimeter of my round cheese) seems to get harder than the top or bottom. I am unsure what is considered normal. I've already dipped them in wax...... but I'm curious if there is something I am doing wrong or is this normal? Will this extra hardening around the perimeters effect the texture or result of the cheese after the cheese ages?