Looks good and I look forward to hearing how it tastes. How long do you plan to age it? I highly recommend making Caerphilly cheese because it's a hard cheese you can eat any time after 3 weeks so it's a great cheese for learning on because you can taste how it went without waiting months on end.
We all know how hard that is. Plus, Caerphilly is a perfect cheese for doing different rind treatments. I've had clean rinds, natural mold rinds, flavored rinds of smoked paprika (made a paste with that and olive oil and "iced" the cheese with it), cocoa powder rub, etc. I've also done leaf adornment which is very nice looking and a real pain to maintain during aging.... worth it to me though. You can see threads on those on the relevant board. Jeff Hamm has done a lot of Caerphilly makes and has written very detailed posts. My first hard cheese was Caerphilly and I used the recipe at www.littlegreencheese.com
He has a beginner's cheesemaking ebook now here: http://www.littlegreencheese.com/
Here's his posts on Caerphilly including a video version. http://www.littlegreencheese.com/search/label/Caerphilly