Upped some notes and pics to the website already and still is in process

looks very nice.  Bet it will be yummy.

Well the curds taste real sweet so I hope so. See how it goes with the adding the rennet at the beginning.

What are your thoughts on adding the rennet at the beginning rather than after ripening?  Why would this make a difference?

I like the result of it from the beginning addition. My opinion so far is that a gradual solidification might form a smoother curd.

Have you noticed a increase in the curd time due to the rennet have to wait to react to the acidification of the milk as it ripens?  Probably, due to your comment on gradual curd set.

no, if u look at my site I have the times on their, I thingk I waited an hour and it was solid.

Disaster on my last Brie, the house temp was too much and the crappy fridge did not maintain a temp, so i saw the cheese make a poddle outside the fridge door :( Made a dip with herbs instead

oh lord !!!