Thanks Jay, good to know how its really made - I'm just going to have to cross my fingers and see how it turns out. it's sat in my cave, no mould yet but maybe a little early.
Great post from Boofer by the way - I'm amazed seeing what can go wrong. I must be incredibly lucky, I never even thought about making cheese until Feb this year and, apart from my first three attempts (trad cheddar, farm cheddar and Gouda, which all looked okay but tasted disgusting) they have all turned out very well. Apart from chèvre and other softs, I've made Colby, caerphilly, Lancashire, two lots of fourme d'ambert, manchego, a parm and to everyone's amazement, no more so than my own, they all tasted great. I have another parm, two emmentals, two goudas and the cantal in the cave for Xmas so I'm hoping these turn as as well as the others.
I can't claim to have a clue what I'm doing other than following recipes very carefully, so maybe that's the secret!
As I'm posting this I'm trying to make another four 1lb fourme d'ambert for the Xmas cheesefest (pic attached) so go to get back to my stirring!