Thanks for the tip Sailor Con Queso - I had wondered about temperatures during cheddaring. I tried cheddaring once in a seed propagator which kept the temperature around 30C, but the curds ended up really sticky and quite messy.
Yes i'm in London, England - living in South East, but work in the City. I have some access to raw milk through local farmers market's, but due to the expense and intermittent availability I pretty much just use standard milk.
I'm really curious about creating my own moulds, as i'm trying to keep everything as "natural" as possible ... will have to do a bit of research! Also trying to find some information about thistle rennet so I can make my own, but not having much luck!