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!