I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible holes in it, similar to provolone:
This is in place of the denser, solid texture that I expect from cheddar:
The taste of the cheese is quite good, but I can't figure out why the texture isn't turning out as expected. What am I doing wrong?
Best Answer
Several possible reasons...but without seeing the recipe, your make notes, pH markers it is rather hard to say. However, I would say that most likely would be too much moisture left in curds due to:
Any, some or all of the above.