RegForte wrote:
>
> It sounds like you might have other problems, though.
> My guess is you also overacidified the cheese by culturing
> too long. This results in the "acid cut" effect.
> Have a look here.
>
> <http://www.cheesemaking.com/includes/modules/jWallace/OnLineNews/News_06_08.html>

Yes, that sounds like exactly what I did.
I definitely had the view that more culturing
was better. I didn't realize that could cause
a defect in the cheese.