Love the texture on the sides
, congrats on find non-pasteurized milk, obviously makes way better curds. You are correct, mine is moister, as shown by the barreling around sides. Most of my cheeses so far are quite dry so this OK with me, plus montery jack can be a moister cheese, OK not as moist as mine. Did you also use jalapeno chili's, hard to tell colour from pictures, also, the pressed cheese colour in your pictures I think are more accurate, the one of the curds is very yellow probably because of indoor lighting. Or is your cheese quite naturally yellow? Mine is always white.
FYI there are some other female cheesemakers here, they just don't post as much. I also think yours will be fine. Congrats on restarting your cheesemaking, sounds like you have the bug back again
Question for DaggerDoggie, is un-pasterurized milk allowed/available in US or do I need to find a farmer?