When re-brining this cheese to ensure no mold, I lowered the cheese in and out the brine bath by holding from the top, effectively pinching it, which resulted in shear cracks in picture 14 above where my thumb was and load was concentrated.
I've posted about how to place cheeses into and remove from brine baths here
, any comments on that welcome in that thread.
My question here is given that the cheese fractured, is my cheese the right consistency/elasticity
or could/should I do something better in the making phase of my next batch?