Looking good, H-K-J. Have another cheese.
Regarding Albertson's milk, What we get here in Billings is all from either Dairygold in Bozeman, or Meadowgold here in Billings. Both creameries pasteurize at above 172°F, causing very poor curd formation. It sounds like at least some of the milk sources for Albertsons in your neck of the woods are pasteurizing at a lower temperature. I've given up on finding a cheap commercial source here.
Larry