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Hello from Canberra, Australia. I have just made my first Leicester and cheddar. I've dried and waxed the Leicester and the cheddar has 12 more hours in the press. The problem is I used citric acid instead of salt. I thought the curd tasted tangy      I have no idea what the effect will be. Any suggestions?

Hi Kate, I am also from Canberra...

At what step you've added the citric acid.

If you've added into the milk, you increased acidity in the milk too early in the process which affects the curdling and/or final texture of the cheese. The cheese will be like mozzarella.

If to the curds after draining; I am not sure. It will be tangy tasting for sure. If you heat the curds enough it may become like mozzarella.

As we always say, if a mistake happens, just change the name of the cheese 

If pressed,the cheese will always taste sour\tangy,even after extended aging.
Lactic bateria do a poor job at converting citric acid.

You may decide to heat process it like mozz.

Label your stuff man!

I added it after cheddaring! Sigh. My ingredients are labelled...clearly...I just didn't read the label. I suppose we'll see in a few months

Welcome Kate, cheese needs salt, I'd brine the unwaxed cheese.