Rich,
I’m thinking about a chive and onion Cotswold. Recipe is in the Artisan Cheese-making book. Looks Yummy! I need to find a different mold and follower however. I can only make 3 gallon batches at present and my 7.25 mold and follower work great, but make a thin pancake wheel. They look real pretty, but not thick enough at only 2 to 2 1/4 inches. Loose a lot of cheese to rind. I guess I will have to spend the bucks for a Kadova. Yikes are they expensive.
My press will be done shortly also so I will be able to get the proper poundage on the cheeses. 50 actual pounds of weight on a cheddar that size does not get me to the proper psi for a cheddar, yet heavier and I would have a 1/2” wheel of cheese. May have to consider 4” white PVC at some point. That should really help my texture.