Last night I placed my soft, inoculated, (I thought sufficiently drained) blue cheese curds in my homemade press. I took it out this morning according to Fankhauser instructions, poked aeration holes in it, salted it and wrapped it. I noticed it is still pretty soft although my holes supported their weight and remain open... for now. Its about the consistency of cream cheese.
Can/should I put it back in the press for another day with more pressure or does the consistency sound right?