As the title suggests I am about to embark on making a double gloucester using the recipe in 200 Easy Homemade Cheese Recipes. I do, however, have a question or two for those of you that have experience in this sort of thing. First off the recipe calls for aging, at a very cold temperature 47f?, for 6 months to get it sharp. Will adding sharp lipase aid this in any way or is it just for Italian cheeses. Next, the recipe simply calls for mesophilic culture. I have different ones i.e PHN-19, a standard culture described as (4 selected bacteria (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris ) and, of course, I have Flora Danica. I am assuming that the standard culture is the one I want but, would combining it with a bit of one of the others improve on the end product? Finally, I'll be using PH milk, 4 gallons, and planned on adding some heavy cream to this at a rate of 1 pint per gallon, good idea/bad idea?? Thanks for your help. I just hate to put this much time into something just to find out I could have done things better in the beginning if I had known about them. One last question, I just got a 6" mold, would that be better for molding this so it's a tall cheese or should I use the 8" for a flatter round?