Likesspace - 03 March 2009 01:46 AM
Since I have been using the higher pressing weights, this problem has gone away. Depending on the variety of cheese, I either have a perfect interior or a near perfect interior. There are just so many variables when it comes to cheesemaking, whose to say that one specific thing is the key to good cheese. I will say that I will not be changing my pressing regimen due to the fact that it has helped me make better cheese than I used to.
Good luck to everyone involved in this challenge. I’m looking forward to seeing everone’s results once the wheels are cracked open.Dave
I hardly expected you to suddenly change your viewpoint.
When starting this exercise I didn’t do it just for you but for any other ‘newbies’ around. When I first joined this forum many months ago, looking for added information, I was almost put off cheese making by the reports of high pressure needed to make a good knit cheese.
Then I remembered my grandmothers cheese making. In a kitchen which by modern standards was poorly equipped, but her cheeses were always excellent. Simple home stuff, certainly not the paraphernalia we surround ourselves with.
You have complained a number of times about dry crumbly cheese. When you consider that a Cheshire or Derby which are supposed to be crumbly, as compared to a Traditional Cheddar, are only one degree off the start point, it would an easy matter to start off in the wrong direction. Add to that high pressure squeezing the last drop of whey out, Surely moist cheese is caused by a percentage of retained whey?
As it will be a few months at least before these are aged, then the jury will remain out until that time? 
Good luck in the ‘Challenge’.
