Ah, I see - yes, the Farmhouse Cheddar recipe is the 'quick' version. It makes a nice crumbly cheddar that has flavour that will improve with age but to really get the full cheddar flavour you need to use another, slightly more complicated, recipe. Look up 'traditional cheddar'.
Basically you have to go through a process of cheddaring - you drain fresh curds in a colander. They'll stick into one another. Then you cut them up into slabs. You put these slabs back into the pot (which you've drained of whey) and keep them at a constant temperature of around 37 degrees celsius. Flip 'em every 15 minutes. They'll keep on expressing whey (drain it off regularly), becoming quite dry, acidifying and gaining more flavour as the lacto-bacilli gets stronger and produces more and more lactic acid from milk. After a couple of hours, the curds will no longer be soft and mooshy but will have a texture like chicken flesh.
Then you tear the curds apart again, salt them, and pour them into a cheese mould and press them together under weight.
This last bit is probably the trickiest part of the process, because sometimes it can be quite difficult to get them to stick together after all that (they're not quite so adhesive as fresh curds). The trick is to maintain a warm ambient atmosphere, over 30 degrees celsius. Some cheesemakers recommend putting the cheese press back in the pot and keeping the pot in the sink so you can control the surrounding temperature with water. You might do it over the top of a hot oven, too. And you can warm the cheesecloth you pour the curds into and sterilise it at the same time by chucking it 15 minutes before in boiling water. (Body temp ought to do it, too, so you could probably provide a nice temp to the curds by just placing your hands round the cheese mould).
Anyway, point is, by keeping it at a warm ambient temp you can persuade the curds to stick to one another and get a good clean knit. Result: a good block of cheddar cheese!
Rikki Carroll's Traditional Cheddar recipe
can be found here. Maybe you have one of your own! Once you've mastered the cheddaring process, you'll be able to do several related recipes - Leicester, and Derby Cheese. All good stuff. You'll really taste the difference - Farmhouse cheese is good, but the taste of traditional cheddar is one another level.
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