The cheese looks nice coming out of the press. It feels very dense and rich. It was still at 5.5 pounds, so didn't expel any additional moisture in the overnight pressing. It is very nicely knit with good surface integrity. I had to short cut the final cooking, so wasn't able to get it up to the target temp. There was time for a perfunctory milling of the curds, but they were not milled very finely. (Chunks of ~1 inch.) They had knit in the bottom of the pot before milling. I'm also wondering if my thermometer is on the blink. It was stuck at 60F to begin with, and then did one of those amusing 'boing' things in moving up to 90F. I will calibrate before my next endeavor. Here's a quick pic before it went into the brine pot.