I just made a cheese. It's a Bel Paese using Gavin Webber's instructions. I allowed the rennet to work for 40 minutes and checked. The milk was from from set. So I checked in 30 more minutes. Still off. So I decided it was likely not going to set as I have not had good luck with this crucial step/. Anyway, I decided to check about three hours later and I actually had a clean break, although the curds did seem delicate. Anyway, my question is this: How does this longer time to set affect the final product? While waiting for a break, won't acidity in the milk increase over that time? Thank You