Wayne, sad news.
On CaCl2, I'm in Tea's camp, I've only ever used store bought pasteurized, homogenized cow's milk and my first ~20 batches were without CaCl2 and no significant problem getting a good curd set. I bought CaCl2 as everyone said how it gets you a better curd set with pasteurized milk.
I think I need to do an A-B experiment, two cheese makings from the same 1 US gallon jug of milk, identical methodologies, but one without adding CaCl2.