I have been trying to do the same , and I think I may have something.
Larger curds , but stir them more vigorously to expel more whey , my last one is a lot drier and crumblier than any of my others , they were more like cambozola or Blu Brie.
My make is http://cheeseforum.org/forum/index.php/topic,12176.0.html
if your interested , I added a few ounces of crumbled Blue cheese , but you could use PR or a slurry , this one came out very nice.
You don't need the Anatto either , it was just for looks , I'm eating this cheese right now and it's great , about 7 weeks old now , I still have half of it in my cave wrapped in cheese paper.
It seems to be working for me.