Having been "educated" by Anonymous's great tips on making a washed rind cheese and since I hadn't done a "same temperature brine washed" I thought I'd give this one a try. I used Caldwell's recipe for the most part and all went pretty much according to plan with flock and pH targets until I got ready to pitch the curds. I had an idea I wanted to try to consolidate the curds under the whey so it would "fit" into my 8" mold but the curd did not want to comply
so I had to scramble and put together stuff Anon's method of pressing under whey. Bottom line was I probably took too much time getting the curds consolidated so I hope I don't end up with small holes. The wheel looked like it knitted together well from the outside but I won't know about the inside for another 6 wks.
One "new" thing I did was to put together and use a 1/4" square curd cutter. Considering it was a very rough prototype I was quite happy and learned some in the process. Made the cuts in a little over a minute but because of the density of the wires the curds wanted to push away from the cutter leaving some uncut areas that I re-cut during the stirring phase.