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Thanks Andy! Extremely helpful. Is it possible the poor knit is from overdried curds?

Emi, keep  the pin back as far as you can, that increases your M/A -----pretty sure I had at least a hundred pounds on the lever----you know this old age memory thing----didn't that press have hookups for the pulley setup?
Qdog

Hey QDog. Yep, you have a bar for a pulley at the bottom. I don't think I need it right now. I can't imagine I need much more than 90-100lbs at this point. In fact, too much pressure might cause protein and fat leakage so I want to avoid that if I can.

Dryness of curds can be a factor, as well as temperature. As an example of the latter, my swiss or parma type makes are much drier curds than the cheddars, but because they go into the press at a much higher temperature, they knit at much lower pressure than the cheddars. As an example of the former, as I mentioned before, I have had good knits in Caerphilly at around 1.5 psi (60 lbs applied to a 7" diameter mold). But I've also had Caerphillies that needed a good bit more to knit properly, presumably because I got the curds drier, or cooler, or both ...

Makes sense. Ambient temperature probably makes a difference as well while pressing. I've made 2 Caerphillies before that had a slightly open knit and they're pretty delicious. It gives them a slightly crumbly texture, which may not be true to the style but not a detractor.

Ok - second 7lb wheel. This time added 10lb more and cooked the curds a bit less. Knit is better, but needs a little more weight I think.

I agree, still looks kinda open. But hey, the only thing that really matters is the taste!

(That was a hint -- hoping for a taste report!)

Will do. January 19th!

5 weeks in at 90% RH and 55F

Is this one you're taking out to 60 days as a test?

That's the plan

@Stinky: why? Does something look off to you?

Quote from: amiriliano on December 20, 2015, 12:48:08 AM
@Stinky: why? Does something look off to you?

Nah. Just curious. Normally I'd have eaten that by then.

Did you let the humidity get too high at any point?

Yep. Which is why the natural rind is more like a natural zoo. I have it under control now. It's been brushed and treated with brine+ vinegar and looking much better.

The second one with the more closed rind looks better.

I'm learning.

Update:

60 days in I cracked it open: delicious! Very creamy and unique. Probably need more salt (I added 1% of milled curd weight).