Spellogue...nice port salut! A cheese from me as well :-).
My 1st port salut is 10 weeks old, and developing molds in every other color but the red I am looking for :-(. I am very much to blame I'm sure since I left it 10 days along (on vacation) after the 4 bacteria washes. Came back to a very colorful, fuzzy cheese. So, most of the mold washed off as soon as I resumed the brine washing, but I want to get some red going!
You said you did another bacterial wash over 10 days when it was at the 11 week point, right? Just want to make sure I understood correctly, because I am thinking of doing the same in hopes that another round will bring out the exterior I want.
p.s., also made Mary Karlin's recipe.
Thanks for any advise you (or anyone) can give. Right now the cheese is pretty firm all around and I feel like the brine washing is just drying out the surface more and more even though I'm keeping it in a closed container. The surface never did get "sticky" like I think it should have...hmmm.