I made a 12 lbs Gouda today. Again, I'm not real sure how long to keep it in the brine. It's 12 lbs, 4 inches tall. Based on the weight times heights, this should be in the brine for 48 hours. Based on 3 hours per pound, this should be 36 hours. Thoughts?

Also--I'm not sure what to do for the rind with this guy. I've bagged/waxed my smaller cheeses, put olive oil on my big parmesan, and washed my big Gruyère. Natural? Washed? Something else?

Here's a couple of pictures with a soda can for reference:

[img width= height= alt=big Gouda 1]https://scontent-a-ord.xx.fbcdn.net/hphotos-prn2/1209244_405196192939160_1289311199_n.jpg[/img]

[img width= height= alt=big Gouda 2]https://scontent-a-ord.xx.fbcdn.net/hphotos-prn2/1378221_405196169605829_123736665_n.jpg[/img]