Hi Greg, sorry for not replying, just saw your post. Thanks for positive words, sadly I'm inventing ways not too things, which still has value . . . just not best value for me.
Daughter took bread knife to school with birthday cake for someone . . . ladled without cutting as some recipes call for that and Finewino in one of his posts hadn't found much difference. But as above too much curds for hoops and decided to cut and drain some whey while waiting for curds in hoops to deflate with whey drainage.
After draining on board I put cheeses immediately in fridge. But with fridge set for higher temp as recommended by FineWino and others. But I didn't get a good while mold bloom so I decided to wrap anyway after ~10 days when got poor bloom and set the fridge to colder aging temp for long term.
I just opened two of four and added 3 pictures above. Problem with poor mold bloom or other problems is evident in pictures, slipped rind, and poor pate development. Similar problem with my Camembert batch #8.
Any advice is welcome.