Well this little experiment had an early end. I couldn't get the milk I normally use so I went to the new store and tried theirs. Not worth the effort. Very poor curd development. I ended up with a 8" cheese about 2" thick. I'm still going to brine it in the cognac, as I had the brine already mixed, to see if it picks up any of the fruit flavor from the cognac. Have to see what develops as it ages out a bit.