Thanks ArnaudFarestier. The knit came out really well, and my cheesecloth control has greatly improved. Only a few small wrinkles. It's in the saturated brine now, and will move to air drying at the end of the day. Usually my makes have come out around 1.5 kg, but they've been meso cheeses. I think the higher cooking temperature of this one helps to expell the whey, so the lower weight reflects reduced moisture. As my other cheeses age they usually come down to around 1.0-1.2 kg, so I expect this one will not shrink as much during the aging process. I probably should have gone with a slightly shorter floc as well, 2.5 or even 2.0, instead of 3.0 since I am intending to take this out for awhile. This should be a good table cheese in 6-8 months, or a grating cheese if aged over a year.
Oh yah, I looked up my thermo culture, and it is listed as "slow-medium acid", and good for swiss and Italian cheeses. Another site listed mozzarella, emmenthal, gruyere, and vacherin. I've found a tech sheet on it, but have no idea what the information is telling me.
Anyway, thanks for the tips and info.