Hi there - I am new but loving making cheese. I have made a few successful washed rind cheeses (talleggio style). I have been making it in a large square mold about 12" square. Can I also make them in 4 smaller round camembert style molds? Will they mature more quickly in the smaller molds? Also I would like to wash with riesling instead of brine. Should I add salt to the riesling in a similar level or do I just wash with riesling. Many thanks everyone you are all fantastic!
