Yep, at 6.55 washing you'll get enough stability in the casein bonds to get a decent knit, and late enough that you'll have enough culture to acidify and add cheese flavor. And with a thorough washing, you should be able to remove enough lactose that the acid tang will not be as bad.
You did great! I have no idea on knit or curd size/moisture, or temp schedule, but this should be close to a gouda. Slightly concerned about your rennet amount, but it doesn't sound drastically bad.
How do the curds taste? Mild, slightly sweet, with a buttery tang and light acidic finish? Cheese is somewhat rubbery, but not dramatically so? That's how it should be pre-brine.