Cheesemaking help needed-cheddar

[shortstaque]

I'm making a hard cheese for the first time, Farmhouse Cheddar from Home Cheesemaking. I cut it at time it suggested, the whey is a fairly clear yellowish color, the curds white and very soft. I'm just wondering if I cut it too early. It was like slicing silken tofu, softer than say yoghurt that you haven't stirred yet.

What texture should the curd be when you get a "clean break"?

Thanks!

 

[NanaKat]

I bet if you post this in "Egg, chicken and other recipes" you will get loads of advice.
Wish I could help, but I know there are many cheese makers in the recipe section.

 

[shortstaque]

Well, I have the cheese in molds under pressure. Won't know how it turned out for over a month, but the curds were very pleasant tasting. The ricotta I made from the whey is nice too.

I'd love to hear suggestions from anyone who has made hard cheese before.