Thanks for that Larry. Will keep that in mind for the next time.
Here's the cheese out of the brine. It's 1120g, and measures 14.5 x 5.2, the brine has caused it to "compress" on itself and it's footballed out a wee bit, so the measurements are a bit woobly and I get a density of 1.36g/cm3, which is the highest density cheese I've ever had. If I use 15.5 x 5.2, closer to the original measurements pre-brine (assuming that if it were flat topped and not bowed it would be 15.5 across) then I get a density around 1.14, which is more typical. Anyway, it's looking good so now it's just a matter of aging it for 8-12 months.
- Jeff