andreark I found the shape of your cheese fascinating. The epoisses I did all sank in the center. Don't think it had anything to do with the misting of the cognac. Wish mine had stayed like yours. More to eat!! LOL
P.S. You seem to have used ingredients different from mine. Perhaps that's the answer. Here's the recipe I used from Mary Karlin's book.
2 gallons whole milk pasteurized
1/4 teaspoon Flora Danica (same as Meso II)
pinch of PLA
1/2 teaspoon Calcium chloride
4 drops liquid rennet diluted in 1/4 cup non-chlorinated cool water
salt
1 bottle Courvoisier Cognac
Warm milk to 86F
Sprinkle the Flora Danica and PLA over the top of the milk and let sit to rehydrate for 5 minutes
Mix well using a whisk and a bottom to top motion
Maintain temperature and allow to ripen for 30 minutes
Add the Calcium Chloride and whisk for 1 minute
Add the rennet and whisk for 1 minute
Cover and allow to ripen for 4 hours at room temperature
Bring back to 86F and cut the curd into 3/4" pieces.
Let sit for 5 minutes
Gently ladle curd into molds lined with cloth
Let drain for 24 hours
Once they have shrunk to half their size flip every 2 hours
Remove from molds and cloth and rub with 1 teaspoon of salt each
Air dry at room temperature on a rack for 18 hours until the surface is dry to the touch
Ripen in cave at 56F and 85-90% RH flipping every 3 days for 6 weeks
When flipping wipe the entire surface with brine (1 teaspoon salt to 1/2 cup boiled water)
After first week alternate washes with brine and a 50/50 mixture of cognac and water
At 3 weeks switch to straight cognac washing every 3 days
