Made this yesterday
, went fairly well just a few stress points, some things turned out different.
One thing I personally changed was curd size cut, wanted more moisture in this one and cut the curd larger.
Now on the other hand mother nature changed the house temp, outside temp, RH, which in turn changed heating times, cook time and who knows what else.
After cooking, draining, milling and salting the curd seemed dryer almost reminiscent of my first Swiss that fell apart.
But everything turned out in the finale pressing, knit look's good and I believe we got more cheese.
All in all we can deal with it, one good thing, we'll know in 3 or 4 weeks instead of months