So I made my first cheddar. Everything seemed like it went smoothly. I pressed for 15m at 10 pounds, 12 hours at 40 pounds, and then 24 hours at 50 pounds. It is now drying and the surface feels smooth but the surface is irregular like the curds never melded together.
Can I save it? I plan on vacuum sealing it if that helps.
Any ideas on how to fix this for next time?
Can I save it? I plan on vacuum sealing it if that helps.
Any ideas on how to fix this for next time?