I just wanted to follow up and give AC4U to the commenters on this post. I made a washed curd Gouda Cheese today which is in the press now and nailed the washed curd portion. Removed whey, added hot water to raise temp from 90 to 92 degrees and repeated process again to hit 100 degrees, nailed both temps no overshoots like the past. Thanks all for the great explanations!
Mike