Reg, thanks for the detailed information, is that from your American Farmstead book? If so I need to get it.
Just added a couple more pictures above. Not a great looking cheese, when I turned it in the cave this morning it I had to be careful that it didn;t break in too, I think I have to many voids. Part of the problem was that I ran out of time as had to go to work.
OK I like the idea of just turning cheese in molds, very similar to making Camembert or Stilton blue cheese
. Just to confirm, in your recipe, salt is added directly to the curds and whey?
Thanks again . . .