Another first time cheddar

First cheddar did not come out well. I used the recipe/equipment from Mad Millie. The one mistake I know I made was to use iodized salt. I knew not to use it, I simply was in a hurry and grabbed wrong salt. Being my first cheese, I didn't want to wait for full aging to evaluate, so cut it open (it was waxed after 1 week) after 4 weeks. I wasn't expecting a "good" cheddar, but did expect cheese. What I had was a dry, crumbly, sour/salty, white 1 pound puck. Could the salt be the whole problem? After pressing, everything looked "right". I kept it in wine fridge at 55 deg the whole time.

If it was too dry, and too sour, it could be overly acidified curds. But I like my cheddar dry.

The iodized salt won't draw more or less moisture form your cheese, so over-salting could be an issue as well.