I think one of the differences, though, is that commercial makes end up with huge cheeses, while we're working with 1 - 2 kilo end products. The slices may be more suitable for small makes, while when working on a larger scale the slabs need to be bigger as well (due to the final target size). Will be interesting to hear how things turn out. Do you have a "sliced" version for comparison? Looking forward to the results.