I’m making a Cotswold today - haven’t made one in over 3 years (my how time flies!).  Question one is this:  I never had pH marks for Cotswold; and I’m wondering if someone has some good info on that.  I’ll be using my standard Cheddar marks for today, but it would be good to know what’s “right.”

Second question:  Have any of you experimented with varying the size of your curd with different cheeses?  I’m told that larger curd size retains more moisture; so it would seem that cutting slightly larger than a recipe suggests might result in a moister cheese.

Oh, and here’s a third question:  I have made a knife for horizontal cutting; but I’m wondering if anyone ever tried making a knife that would do all the vertical cuts with one push through the curd instead of separate slices with a standard knife?  Extracting it might be a trick, but it was a thought I had and figured it might be worth pursuing.