Well, I have a white cheddar just about ready to begin drying. It has been in the press for about 12 hours at 11.6 psi. I won't bore anyone with many details of the make as I don't have PH markers or anything. It was made according to Tim Smith Artisan, with exception of the pressing schedule.
When I cut the curds to begin the cheddar process, it went well until they knitted together. Then I just ended up to two large slabs that I turned every 15 minutes for 2 hours. They were kept at 100 F for the entire process. I wasn't thinking, and didn't expect them to knit together (silly). Should I have created several smaller stacks for rotating? Or will this be OK? See pictures. Any recommendations is welcome / needed.
Following is the press schedule:
1 psi for 30 minutes, flip redress
2 psi for 30 minutes, flip redress
6 psi for 30 minutes, flip redress
11.6 psi for 12 hours, flip redress
Currently in press for additional 12 hours at 11.6 psi.
After the last 12 hours press, the knit looks perfect. In the early presses, I was concerned that it wouldn't knit together. Overnight it knitted right up. Should I continue the press if it looks knitted? My original plan was a total of 24 hours at 11.6 psi.
Also, tasting the curds after salt, they were great. They were squeaky in my teeth, it that good or bad?
Any help would be great!