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 (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
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?