My first attempt at making cheese ended up as chicken food...before it even made it to the press. The first wheel that made it to the press was aged two months and cut open. It was really dry but tasted like cheddar and worked fine in casseroles and making cheese toast! I finally figured out that my thermometer was off by 7 degrees and I was heating my curds too high. I bought a new thermometer.
We just cut open the 2nd wheel that has aged 2 months and we have a real, nothing wrong with it, wheel of cheddar. Had a couple of slices with some crackers and an ice cold beer last night. I'm such a connoisseur....LOL
For those of you who do not know...(like me at first) all cheese is white or slightly off white. It is a dye that gives cheese the orange color you buy from the store. The dye does not change the taste...only the look. I have since broken down and bought the dye and the last 4 or 5 wheels of cheddar and Colby I've made are a lovely orange.