Cheesemaking Workshop - spinfire
Jamie demonstrates the (partially) pressed cheddar.  It needs to be rotated (upended) and repressed periodically until the pressing is complete.  Ideally the rotation and re-wrapping also smooths out the bumps on the cheese.

Jamie demonstrates the (partially) pressed cheddar. It needs to be rotated (upended) and repressed periodically until the pressing is complete. Ideally the rotation and re-wrapping also smooths out the bumps on the cheese.