This cheese is almost exactly the same as the cream cheese recipe, except it omits the addition of cream.
Also I noted that Cheese Head notes not to rush the process as it need time to develop the flavours. Well that is very true, but for those of us that live in the tropics, leaving this cheese for the required amount of time leads to the cheese being too ripe. If you can keep your room temp at 20C or under you should be fine, but I am finding that I need to cut off a couple of hours in both the setting and hanging time, as temp here now rarely get under 26C.
Just my experiences.
BTW this is a great cheese to start with.