My first Dunlop

[kookookachoo]

Looks great!  I've only opened a couple of my cheeses, but, like you, they have holes, too.  I'm attributing that to the press also, to satisfactorily explain to myself.     It's not affected the taste, as far as I can tell.  I will have to file this in my to-make list also.  Looks tasty!

[JeffHamm]

Thanks.  This one is a very nice, mild, moist cheddar.  It has a very creamy texture, and it melts beautifully.  My motherinlaw grated some on top of a shepard's pie and it was perfect.   I've melted it on toast in the microwave as well.  Personally, I like just a chunck of it as is, but basically I would put this one in the "do again" list for sure.  I might make one for longer aging, in which case a floc multiplier of 3, rather than 3.5, is probably a better choice.  My understanding (limited though that may be) is that the use of the longer multiplier is good for a quick aging moist cheese (i.e. age up to 3 months) but if you want to keep it for long aging, then you should use a shorter multiplier.

- Jeff