yes, and even if u r using raw add a little CaCl
cut and allow more five minutes to heal the curds, then be more careful with first stirring after u cut ....
I made yesterday a Tomme style cheese from 10 l milk, I had an additional 1,5 l that I made one piece Camembert.
As per your instructions I was very careful, but I have to say, I was positively surprised to get a very clean cut and a stiff curd.
I am very pleased with the results. now I have to wait 2 weeks for the Camembert and 4 month with the Tomme.