bbracken: I, too, have always loved cheese. As a boy, I used to get a 5 lb loaf of cheddar for Christmas each year (my mom thought I was odd then, too, but she was accommodating). I've only been making cheese with genuine effort for a few months, now. I learn more each time and wish that the cheeses that are aging could also have the benefit of my current knowledge, but until I perfect time travel, I'll have to be satisfied with the same process everyone goes through.
Boofer: Thanks for the vote of confidence. We'll see how it turns out, but I think it should be okay. I cut it right after pressing under whey, and then pressed each of the halves separately for the remaining pressing regime. I would have pressed each separately under the whey, but the I didn't have both molds ready at the time.