Hi all,

Please can you help. I’ve made cheddar before but this time it came out weird. The curds didn’t press together and one can pick them off one by one from the mould after 12 hours. After cheddaring, when I had to cut it, it had the density of a thick hard cheese, almost like cooked haloumi. What did I do wrong? The gouda came out perfect.

I use pastuerized milk fresh from a farm. Didn’t take ph meterings.

Photo’s of the process.