High piling of the curd during the cheddaring process.
Piling the curd too quickly after removing the whey.
Use of a small amount of salt.
Holding the curd at too low a temperature after the whey is removed.
Soaking the curd in water previous to salting.
Allowing the curd to remain in the whey too long so that it reabsorbs the whey.
Heating the curd too rapidly.
Causes of insufficient moisture:
Cutting the curd too fine or breaking up the pieces with the rake into too small pieces.
Cutting the curd too soft.