I recently made some curds for a hard cheese. After letting the curds drain overnight at 22-25C I noticed the curds had developed an internal honeycomb structure, not noticed before. Does this happen occasionally or is there the possibility of a yeast or coliform bacteria contamination. There was no unusual odour to the curds. I bake my own sourdough bread and keep my own sourdough culture in the fridge in a sealed container and the utensils used for cheese making are different from those used in my bread making. I had not recently made bread in the kitchen. Will the cheese be safe to eat? From Keith