Rich,
Glad it turned out for you. I tried one with starter and one without and I have to agree that the starter cheese turned out superior in every way.  I’ll also being using starter in all of the muensters I make in the future.
Also, thanks for the idea on alternate pressing times. On the one I made without starter I followed the recipe exactly and hit it with 40 lbs. right off the bat. As I said in an earlier post, that didn’t work out too well at all (although the cheese was pretty good….just very moist and soft).
I’ll be giving your weights and pressing times a try on my next batch. Thanks for the info.
Dave