I have 3 (4lb) older Cheddars that I repackaged in vaccum bags this morning.
I also took the time to take a nick out them and sample them.
Some background on these: I made these rather recklessly, in that i did not even measure pH, did not control temperature well, and my times for scalding and stirring were mere approximations.
I will tell you that these cheeses are completely, (and i mean worlds apart) cheeses.
Every attribute has wild swings from cheese to cheese. The one that got too hot during the cheddaring phase is tangy, almost sour. The one i pressed a bit early, still has moisture and has a wonderful creamy texture. The one that i did first, I did not scald long enough (was in a hurry) and the flavor never developed. Its firm, but quite bland.
Also, the importance of flipping the cheese was also noticeable as the curds knit fantastic on the side that contacted the follower and there was an open curd on the opposite.
My lesson learned is that the key to consistant cheese making is... well, lets be honest, knowing what you are doing....
I clearly did not/do not know.
But a developing a consistant operational process seems to be key. (at least to me) A process that understands the reasons each phase of cheesemaking begins and ends. The ability to recognize and act on those things that mark the boundary of each phase. And these phases being designed produce a specific cheese product. (a "sharp" cheddar, a "creamy" Havarti, or a "mild" emmentaler)
These are just my thoughts. These processes here are what I think about constantly. I just thought i would share my failures.