Haaa, that's funny bb! I have a larger 8" mold as well and used it to make a couple of cheeses that came out kind of wide and flat (and here I got it because Mary Karlin's recipes call for that size), so switched to a s/s 5 1/4" mold and that is much better suited for her recipes in fact.
How many cheeses do you have aging in your 'cave'? Mine is fairly small as well, and when it comes to getting aging containers in there, well, I have to judiciously pick my makes. I can say though that at one time I had 15 cheeses in there! I sometimes make the waxed cheeses just to save space.
And sorry I forgot to answer the milk part of your earlier question....used Royal Crest Dairy milk (HP) that I have delivered from a local dairy. I think it's definitely better quality than the usual stuff I used to get at the grocery.