Kaffeost/Leipäjuusto from scratch

In a previous video ( • How to Eat Swedish Cof... ) I covered how to eat kaffeost as an unusual cheese which is often eaten in coffee. So I tried my hand at making it.
One important thing I could have improved would have been to bake the cheese in a cake pan instead of a larger baking pan since it spreads out as it melts. Oh well, it was still delicious.
You can boil the whey after separation and since you cook the cheese, there is no benefit to
Recipe (makes about 500g):
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5 L raw or minimally pasteurized milk (you could use a gallon of milk plus a quart of cream)
enough rennet per package directions
Heat milk to 37C/98F. Stir in rennet into a small bit of the milk and mix that well into the warm milk. Let it sit until it fully coagulates (about 20-30 minutes). When you get a clean break (i.e. you break te curd and it fills with whey only) then you are ready to go.
Strain the whey out as best you can (I put it through a fine mesh strainer, and ten into a cloth-lined colander). Place a weight on it for half an hour to press out more whey. Move to a banking sheet and place under a weighted board for another half an hour at least.
Bake in a 20cm/8 inch circular cake pan, either greased or lined with baking paper and bake at 250C/475F until it starts to brown.
Serve in coffee or on the side, or melted with berries.