Thanks!
I used Mary Carlin's recipe for Cabra al Vino, but halved the recipe and molded in a 4.5 inch mold.
As far as pressing weight goes, I calculated the necessary PSI for that size mold based on her suggestion, and it just didn't seem to translate to enough weight--- approx 2.5lbs. Anyway, I did an initial press at 5lbs, and and then I placed the herbs. To make them stick on the sides I moistened them with water. I continued with the suggested weight of 8lbs to avoid the bumpy texture of the curd relaxing like you see in the book. I have a bit of PR takeover in my cave right now, so I want to avoid unnecessary innoculation. Also, I flipped and redressed about every 4 hours instead of every 8 hours.
The herbs I chose were fresh red shiso(perilla) buds and mint leaves. In the picture the color is still there and beautiful, but after soaking in the wine, both herbs have turned a brownish version of themselves. The fact that they turned brown completely defeated the purpose of using white wine to show off their colors, so I'm pretty disappointed. I wonder if it would be better to dry the herbs first?
I'm going to age in my cave for the minimum suggested 6 weeks. I'm pretty eager for this one. Hopefully the white wine isn't too sweet... but who doesn't love sweet things for Christmas?