Per my other post :
http://cheeseforum.org/forum/index.php/topic,6703.0.html I created some cracks in my 3lb Romano.
The recipe called for some initial pressing and flipping with a finish of 12 hours of pressing at 40lbs of weight and then 12 hours of brining in the refrigerator. Then you're supposed to dry and age.
I've struggled with knowing if that's too much brining and I tend to brine shorter in general but decided that this was a really dense cheese so I'd try going with the instructions. But then I created the cracks.
So this cheese did 12 hours of pressing at room temp, 12 hours of brining in the fridge, and then another 16 hours of pressing at room temp under 40lbs to heal the cracks I created before.
What's the effect of this second pressing after brining? Now the cheese is drying at about 50-55 degrees.