Well the cheese is now being pressed for the night. I calculated pressure for 15cm mould to be about 10kg if anyone wonders.
I made 3 petit damberts (400 gr) and 1 tall one which is about 900 gram.
I also made stilton from the same batch, ladled curds into a staining bag before cutting the dambert curds. seems to have worked well.
I hope I wake up to great smelling cheese , last time I made raw milk tomme and it turned yeasty and bloated the next morning (likely poor sanitation on my behalf).