I've not seen one that says to hold it in cheesecloth for two hours but they recipe I have used says cut the curds into 1/2 inch strips and dry for 1 to 2 days then cure at 50 degrees.
4 gallons whole milk
1/2 teaspoon mesophilic culture
1/8 teaspoon mesophilic aroma culture
3/4 teaspoon calcium chloride
3 tablespoons pickling salt
heat milk to 86°F stirring gently.
Add cultures and ripe for 1.5 hours.
Add calcium chloride
Add rennet set for 30 minutes.
After clean break cut curds into 3/8 inch pieces and rest for 10 minutes.
Slowly warm curds to 95°F over 35 minutes stirring gently.
Rest curds for 10 minutes.
Drain whey from the curds leaving curds in the pot.
Let curds mat to form one whole curd.
Cut curds into 4 pieces laying on their sides.
Turn curds every 10 minutes for 40 minutes.
Slice curds into 1/2 x 2 inch strips.
Salt curds and pack in molds.
Press at medium weight for 30 minutes
Flip cheese and repress over night.
Remove from mold, remove the cheese cloth and air dry for 1 to 2 days turning twice.
Ripen at 50°F turning daily for at least 3 weeks - longer if wanted.
Can't remember where this came from.