Brie, After Forming - Too Thick, Cut Into Two Wheels?

[Melbourne Cheese]

Haven't been here for a while and just started making cheese again.  So good to be back!!

Made a triple cream brie today and it has come out very very thick.  I will let it drain for a day or so but if it remains thick, is there anything wrong with cutting it like a sponge cake and take a layer off so it is not so thick before I brine it??

Any help appreciated.

Thanks

[hoeklijn]

Well, if very very thick means twice as thick as a normal Brie, I would indeed give it a try to cut it in half. Is is still loosing much whey?