i've used the recipe from wind dance vineyard for cheddar cheese. i use raw cow's milk, unpasturized. the cheese is pretty good for a newbie, but looks and tastes a bit dry. will still slice, but somewhat crumbly. any ideas why? thanks.
How long has it aged?
it's aged about 5 weeks.
We need make notes to analyze. Floc time, curd cut size, and acidity all can play a part in dryness, just to name a few things.