Ok, I cut into a baaaad Cheddar!!!

[Jason M]

So I made a farmstead cheddar on 10/13/10 and I just cut into it last night.  it didn't come out so well!  I noticed the day before the wax seemed to be separated from the cheese and all along during the aging it was fine.  So when I cut into it I got a lot of whey pour out.  I decided to be brave and cut into a piece and it tasted sour. 

I'm going to assume from the mechanical holes and the whey that I didn't press it enough right?  Now this was my first attempt and I was using a kit to make it so the basket that came with it was a little small for the output and not easy to set wights on. 

On another note, my Swiss from November just got cut open and it's AWESOME!  I used a real mold for that one!

[linuxboy]

that I didn't press it enough right?

Sounds like postacidification defect. Press more, and wait a week or two before waxing, to make sure all the whey has drained. Also salt when pH is 5.4 for cheddar. And cook the curd enough so you don't get excessive whey runoff during press.