I suspect this may be a candidate for Boofer's "Failures I Have Known" thread.
I tried making a Fourme d'Ambert as per the recipe here: http://cheeseforum.org/forum/index.php/topic,12164.msg94917.html#msg94917
As I ladled the curds into the mould I did feel that there was a lot of whey present but I persevered. The mould filled up so I put the excess into a gouda mould I had on standby. After brining and 12 hours drying the Tomme mould cheese is looking rather sorry as you can see in the first photo.
The second photo shows it after flipping with its smaller brother alongside. Then smaller one was pierced before brining as an experiment.
As Fourme is a fairly rapid cheese to ripenting/eating can I get away with this or should I take further steps to save its sad little life?
Thanks in advance for all advice. Cheers, GD.