Cheddar two

We just sampled the 2nd cheddar we made (the fourth one is in the press now). This was made using the original recipe and was the reason I changed to another recipe or method, because I was concerned that I had cheddared (drained the whey) at too high a temperature. The second method drains the curds in water at 40 degrees whereas the original one did it over a hot pan and was harder to control the temperature.
The upshot of this is that the cheese is a bit dry and has less flavour than the previous one, but still pretty tasty.