Hi! I’m new here—came online to see if I could find an answer to a question about a cheese I unmolded yesterday. The whey that had been pressed out during the final pressing (12 hours at 50# on the Farmhouse Cheddar from Ricki Carroll’s book) was coagulated in the drip pan to about the consistency of room-temperature butter. No smell to it, but I guess it wouldn’t necessarily develop an off odor in just 12 hours. I haven’t noticed this before, and I’m wondering if it means some bacteria or yeast got in. The cheese itself so far looks and smells fine, but maybe it’ll take longer than this for the problems to show up. Any insight is appreciated!
Val