I just made a Tilsit, well I hope it's a Tilsit, not so sure now.. Anyway, instead of the stirring for 40-50 at 100 as the recipe stated, I stirred for only 20. That's because it passed the grip test by then and I was thinking about what you had said. Since I was worried that the acid was not developed enough, since the whey was quite sweet still I let it sit out overnight at room temp. This morning it tasted rather neutral so I popped it in the brine. We'll see what kind of cheese I actually wind up with! I'm going to post the make today for input.. :-)So, sorry for your milk troubles!