I cut into my farmhouse cheddar on Saturday as well. It's...interesting. It's not bad, but it's not great either. At least it's not so bad that I quit the hobby - but I'm not as enthused as I once was.
I used store pasteurized milk and added some heavy cream (non-ultra) as a bonus. Mine ended up kinda crumbly, but also kinda creamy. Really sharp, almost to the point of sour after only a month or so.