I used Pav's recipe. I have a new pH meter so the pHs in the recipe are very helpful.
Used 4 gallons P/H milk and 1 pint heavy cream. I don't have aromatic mesophilic starter yet, so used MA100 instead. I also used a PR culture from a very nice blue that I bought a while ago.
I'm glad I received the pH meter for Xmas since it took 2 hours and 12 minutes (!) to get to the target pH of 6.45, but my milk was at 6.73 when starting (have to look up if this is unusual). This was the first time I didn't get a short floc time. I used 1/4 tab of rennet and it was 11 minutes. I also usually use CaCl2, but wanted to try it without. Seemed fine without it.
I tasted the curd after salting and it was really tasty....better than any of the few other cheeses I have made. I could have eaten it as it was. Salty, tangy and creamy. I can't wait to taste it with the blue! The curd seems to have good spacing as well, so I might be on target with the texture/moisture.
I made a hoop mold with stainless steel sheet I had. Not sure if anyone has done that, but it was easy and the diameter is adjustable. Cheese measures 5.5" diameter x 6.5" high. I was considering cutting it in half so that I have two 3.25" high wheels so I can fit it into a ripening container better. Is that a good idea or no?