Dave do you have any pics of the set on your cheeses? You know with fingers in or right after you cut? I've got a problem and wayne agrees he says my cuts are ragged where the curds get torn and says that's either too much CaCl2 or too much rennet, but the funny part is I get the same set with way too much rennet, don't ask, or no CaCl2, so I'm not sure what's wrong, waynes pics on his parm, his curds look freakin' beautiful but got the ragged ones the day before, then he cut down on the CaCl2 and everything's fine.