Oh Reg, that is simply breath taking, what a beautiful cheese!!
What is the end size of this one, and how much milk did you use. From the photo it looks huge.
Is the brine a % solution, or a saturated solution? Just wondering, and I am assuming that this has been kept in a cave at normal cave temps the whole time?
What do you mean when you say,
Another noticeable action that has taken place is the barrelling
Still trying to get the beautiful rounded edges on my cheeses that you do. Maybe you could post a tutorial on how you do that, because for the life of me, I can't get it.
Thanks for the pic and the update.