I have made the Cheddar today and found it easier than I thought, I followed Ricks “Cheese #14 Stirred-Curd Cheddar” recipe pretty much to the letter (thanks Rick). I have taken some pictures of the process along the way and also kept a log of each step.
Curds have just been cut and the temperature is still spot on. Temp raised to 39c for cooking. Time to salt and drain the curds.

After draining and salting the curds were held at 39c for 1 hour to further shrink and expel whey.
Then they were packed into the muslin lined press.
After 10 minutes at 15lb the cheese is redressed for the next pressing. I will post some more pictures tommorrow after the cheese is fully pressed.

Looks great!!. thanks for the pics :D

Oh dear, have I stuffed it? the first picture is after 24 hrs pressing @ 40lb. the second picture is the cheese cut into quarters. Why is it so full of holes? It looks like I didn’t press long enough or heavy enough. Or is it possible that maturing will improve the texture? I think maybe I should not have cut it until it was matured.

Looks great however it could be too dry. I thingk 40 lbs is heavy enough, but i have not made cheddar yet. being probably of a rubbery consistancy, it didt collaps, probable as it ages it will meld. Thingk u need to wait 4 months.

Well I think I will wait the 4 mths, they look much better waxed

Cheers
Andrew

LOL, yes they do, so work on your next batch so u got more things to look forward to.