I have that book by Mary Karlin and I think all of her pressing weights are too low. That recipe says to use an 8"mold and press at 10 lbs. She has one that is a traditional cheddar and she presses it at 10 lbs in a 5" mold.
I have made the ale washed trappist cheese and it didn't knit on the outside, and I made her recipe for Just Jack and it didn't knit on the outside either. All of the weights are way less than in my other books. I like her ideas and the recipes, and I also like the fact that she doesn't call for generic culture, she calls it out by strand like Messo II or M4001. She has a nice chart in the beginning of the book about different strands of culture. I just won't be using her pressing weight information anymore.
I hope the cheese comes out well, I didn't mean to be negative in my post, I am just noting the differences in her pressing weights. You said that you didn't use her weights, so that's probably why yours knitted so well.