I made my first cheddar, everything went well and looked good but after taking it out to air dry my curds didn't knit evenly, I think this is due to letting them get too cool, they sat exposed in the colander for a few minutes while i was distracted, when I went to take them out to start the cheddaring process I noticed the bottom was a nice solid mass, but the top part, which had been exposed to cooler air was still 'popcorn' looking. As I was salting later I had nice good chunks for the most part but some still weren't fusing and remained in tiny pieces. So after being in the press I have a mostly solid mass but some parts aren't fused well. Is my too cool theory correct? I can post a pic.