With a simple search on the forum I found these floc multipliers.
2 - 2.5 Swiss, Alpine, Grana, Montasio - Cutting to rice size
2.5 - 3 Gruyere, Reggianito, Morlacco, Parrano, Reypenaer
3 Caerphilly, Tomme, Parmesan, Wensleydale, Mozzarella, Gouda, Port Salut, Manchego, Beaufort, Ossau-Iraty, Munster, Oka, Kashkaval
3 - 3.5 Chedar, Hard British Scandinavian, Kashar, Mozzarella, Provolone, Butterkase, Dunlop, Morbier - Cutting to Pea size
3.5 - 4 Monterey Jack, Lancashire, Butterkase, Havarti, Reblochon, Morbier
4 Gouda, Mozzarella, Feta, Blue Cheese, Reblochon, Form D’Ambert, Bryndza, Garrotxa - Cutting between pea to hazelnut size
5 - 6 Brie, Camembert, Stilton, Crottin de Chavignol, Coulommier - Cutting to wallnut size or ladle
Are these looking correct to you? Do you want to add more?
Also if these are all for Cow's milk, what would be the differential floc for Goat's or sheeps milk?