Cheddar Cheese Texture

This is the latest batch of cheddar cheese I've been making. This time I remembered to use the cheese coloring tablets I have. They were some of the cheese-making supplies that late Father had bought. Plus, I amended the recipe in part so that it was't as hard of a cheese as my first batch. I like a nice softer cheddar cheese myself. So I pressed it at slightly under 40 pounds for two days instead of 40 pounds for 12 hours and then 50 pounds for 24 hours. This is what the texture looked like and it turned out to be the best batch so far, I think.