Curds and Whey

FYI My Farmer's Cheeses are coming out tasty.  They are a little sharp (I think) with 5 weeks of aging and kinda chalky.  There's nothing wrong with that.  The sharpness goes very well with a lot of foods and is easy to fix in future cheese by just not waiting so long.  ;-)  The chalky-ness is also OK, but I'd like to make a more creamy cheese.  I've been reading up and it seems that a dry, chalky cheese can be a function of how much lactose and whey is still in the cheese when it is pressed and starts to age.  The more sugar (lactose) the more it goes acidy and continues to curdle.  It could also be too much rennet (to coagulate to curds) for that particular milk.  I tried to make a washed curd cheese, but it was so dry it would hardly press.  Next I'll cut some of the rennet the recipe asks for.  This is the kind of fun I was looking forward to.  There are so many ways to make cheese and so many ways to change what you have.  Whee!