Milk > cheese had been outside fridge for 29 hours in my warm than most 77F/25C room temperature.
I had started with too more than most amount of meso starter culture and with milk too warm so I probably had much faster acidity development than recipe.
Very little whey still being drained.
So I chickened out and put them in the house cold fridge to set overnight.
You are right, 25 is a bit too high, you did well putting them in the fridge.
For making hanging bag type Cream Cheese or Neufchatel I also stir/move the caked curds away from the bag wall to allow interior moister curds to drain better, but didn't here as it was draining so well anyway. Also, how do you get P candidum on half these cheeses if you put that mold into the milk up front?
As I can see in the pic with the nuts mixed, the curds are quite moist, you always have to stir/move the caked curds away from the bag wall to allow interior moister curds to drain better.
P candidum: I make two batches in to vats.
I do not understand what exacdtly you see different? The "after over night" pic shows a wonderfull curds, exactly how it should look like, with cracks and some whey.
I do not use spicy and roasted nuts, just naturals.
The unmoulded cheese looks very good. Put it in the cave.
From here everything looks like "by the book" and great success.
Age them for 3 to 6 and even 8 weeks (if you have enough pieces).
Next time you move on to coat with salted ash/charcoal and wash with brine or beer twice a week after blooming.