It is cheddar! Finally

[tonyown]

After about 10 try, finally made a cheddar that is cheddar. I think it is perfect for the first time!

[Kern]

The process and notes look really good especially the pH.  This should be a good cheese.  In anticipation have one on me.   

[tonyown]

It's a lot better than the other I made. The acidification was a little better (faster) after curd cutting. Tryed some things different like less culture as you told me and less rennet. Here we can't find unhomogeneised milk so I used 0% milk and add enough crean to equilibrate to 3,6% like spoon did (seen it in his post). The coagulation time was long 69 min, don't know why.

[tonyown]

Pics after dryed 2 days at 14-15 celcius (57-59F).