I Have been making cheese for about 3 months and have experience cracks in the cheese at the point in which i place it in the brine. We are making large vats of cheese up to 40 gallons and are making 12 1/2″ X 6 ” cheese wheels weighing about 30 lbs. we experienced the cracking when making Manchego ,
Parmesan and Romano cheeses . Can anyone give us a idea why this is happening ?