Mark Thorson wrote:
> 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.

Great, I'm glad that might be of some help.

Hats off for making your own cheese press, BTW.