Here is the aforementioned "Cheese Porn" > I do apologise for the lack of images.
Though the day was a learning experience in using a new milk and the difference between this months and last months is very obvious. The Norco Milk and 4Real Milk while the fat content was higher the Protein was lower than the Maleny milk I normally use and therefore a marked decrease in the yield. It's not bad but if you were making cheese for yield, the lower protein would be a concern.
The cheese however worked very well and I think the increase in Cultures and adding a 1/2 dose of Thermo worked as the curd is kept at a nice 38 DegC during the texturing process. The result was a very nice firm "Steamed Chicken meat" like texture.
The first pressing at approx. 10Kg started the knit and the 25Kg closed it up nicely.
The cheese is still in the press and I'll post final results later.
1. Control Sheet
2. my Milks..
3. My play area
4. 1/2 way through the texturing.