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 . . .