Cheddar problem - bulging rind, whey expulsion

[danchamp]

This is my 2nd attempt at a cheddar, the first was going very well before the dog ate it yesterday. Lesson learned - never leave a cheese to dry where there's any possibility of a hound getting to it

Anyway, this was made with 15 litres of raw cow's milk (double what I used for the first), pasteurised. Culture is Flora Danica. All seemed to go well according to my complete novice eye, at least it looked like the pictures in the recipe I used - https://www.cheesemaking.com/store/pg/23-Cheddar.html

It was pressed for 36 hours, the last 30 at 2.1 psi.

Took it out of the press this morning, put into a clear gastronorm on a drying mat, and 4 hours later this bulge had formed in the rind around the bottom edge. It's hollow beneath. I also noticed some whey in the bottom of the gastronorm. It does feel softer than the first cheddar I made. I do wonder if it was too much for the size of form I used (5.5 inch).

Any advice please on what has happened and how to avoid it in future? Can it be saved?

TIA,

Dan

[carpentersbug]

What temperature did you scald it at and for how long?

What was the temperature in the room when you took it out of the hoop?