Al, a couple of questions/issue that I would raise - both of which will be meaningless if the results turn out well, but which might give you some ideas to work on if you don't get quite what you are hoping for.
First, this looks like a lot of culture, and an awful lot of PS, for that amount of milk. I would be concerned about how quickly it may acidify. Which leads to the second question: did you keep an eye on the pH of the cheese while it was in the press? With that much culture, and pressing overnight, I would be concerned that your pH may have gone too low.
Again, both of these will be irrelevant if the results are good - just questions to think about for future reference ...