If you notice, right at the end of him rolling it in his palm it starts to fall apart.... I think THAT is probably what he is waiting for, as it is likely a very precise consistency at that point (moisture, pH, calcium content).... As you say, years of experience.... Yes, it's great to see another method, I am going to try this along with my grip test to see how they relate.... Wonderful to see a commercial producer that is still "hands on" (cows to cheese), rather than the huge vats right at the end of the video, where it is done by machine....
Bob