Thanks! I was happy with the way the curd set up. As far as tricks, I just let it ripen about 25% longer than called for.
I used these cultures from http://leeners.com/cheesemaking.html
Contains: Lactococcus lactis subsp. lactis, cremoris, biovar diacetylactis.
Contains: Streptococcus thermophilus
Contains: Lactobacillus helveticus, lactis
I've never tried a combination like that but the milk had this wonderful aroma after it ripened and the cheese smelled great when I took it out of the press.