Thought I would record my finding here, so I am hoping that this is going to work out. Unfortunately I don't think that I nailed the provolone properly as I lost a lot of buttermilk to the water. However it stretched, and moulded and is now drying, although with the humidity as high as it is, that is becoming a drawn out task.
Divided the provolone into two, one being 1lb 5oz, and the other 1lb 8oz. I decided to weigh these this time as I am interested to see if any weigh is lost in the aging process.
Both cheeses I am going to give the herb and garlic bath, then I am going to age one in a cave and one in the oil, and see what the final difference is.
Here are the cheeses drying.