Hello, I have just started cheese making. I started with a kit that has poor instructions. The cheeses made from this kit never made it to a clean break on the curds and looked like Ricotta when they went into the molds. They mostly solidified and are aging in wax now. They still seem a little soft. Should I age these longer or shorter? I have since gotten a good book on cheese making and now seem to be on the right track. I am hoping that the soft cheeses, (cheddar) will still be tasty, but want to try to age them appropriately. Any help greatly appreciated.