Thanks for the positive feedback guys. This is the hoop I used:
Cheese Basket P00653, bought from Cheeselinks here in OZ. http://shop.cheeselinks.com.au/images/products/190.jpg
My recipe came from an Australian book "HOME CHEESEMAKING - The secrets of how to make your own cheese and other dairy products" by Neil and Carole Willman.
8 litres fresh cow milk, heated to 32C
Add 80ml of Starter B mother culture (mesophilic culture; lactococcus lactis, subspecies lactis and lactococcus lactis subspecies cremoris and lactoccocus lactis suspecies lactis biovar diacetylactis)
Add PR mould powder
Ripen for 60 mins
Add 1.76ml Rennet leave for 40 mins to set
Cut to 12mm cubes
Rest 5 mins
Stir every 5 mins for 1 hour
Stir continuously for 15 mins
Stir by hand 5 mins and mix in 35g salt
Turn at 30 mins, 60 mins, 120 mins, 240 mins etc
Salt exterior after 24 hours with 25g salt then return to hoop and continue draining at room temp
Salt exterior again after another 24 hours with 20g salt
Leave for another 24 hours at room temp, then remove form hoop and place in 12C mini cave.
Turn every 48 hours.
Blue appeared after 6 days
Next step is to pierce when fully covered with blue mould, leave for another week at 12C before dropping to 8C for maturation.
I'm unsure about the rind treatment from here on: should I dry salt regularly or just let it go? As I said, my first true blue cheese so learning as I go