I heated the milk to 90c (instead of 32c) and added calcium chloride and Culture is the milk now ruined

The culture is probably dead however everything else is fine, just let it drop to the proper temp and add more culture.

Thank you for the info, what a relief that is thought it was all going down the drain

do I need to add more Calcium Chloride??

Looking good now after my dreadful start thanks to Cheese hole i did not throw it away I just cooled it to the correct temp and carried on

no the calcium c will be fine, its not biological.

Glad it turned out for you.  sounds like you nearly pasteurized it a second time.  Should be germ free.  So, what did you make, and how did the rest of the process turn out for you??

I made a cheddar (I Hope) cheese is still in the press will put a photo on later when I Take it out. First time I’ve ever tried making cheese and even though I made some mistakes I really enjoyed it, I am now planning my next one. do you have any suggestions.

For beginners I always recommend Manchego.  Its an easy cheese to make, and you don’t have to wait very long to try it - which, in itself, is a big advantage because you can evaluate your cheese fairly soon before you even make another, and make adjustments as necessary.  If you do decide to go with a Manchego, try using just Mesophilic starter instead of half and half meso and thermo.

Do I need to keep my cheese wrapped in the cheese cloth while it dry’s or do I leave it on the cheese board un-covered

Leave it on the cheese board uncovered.  Make sure you flip it a couple times a day.