I have had some difficulty getting my alpines with Propionic shermanii (PS) to successfully create eyes. I do realize that these styles, Emmentaler and the Goutalers (Maasdam, Jarlsberg, etc.), possess a lower level of salt which facilitates PS growth and viability. I also realize that smaller form cheeses have a more difficult time developing large eyes. Could part of that difficulty arise from the need to have reduced salt paste towards the interior of the cheese and that depth of paste from the rind is not available in smaller cheeses? The attached document indicates that the further from the rind, the better chances of growing PS.
In the past I have brined a 4 pound wheel for 10-12 hours. With this particular make, I brined for 12 hours and then dry-salted the exterior. As can be seen from the pictures posted, this does not prevent rind growth of blue or other molds. I think I need to do a make, exclude the brining step, and do a limited dry-salting to the rind.
Alternatively, I am considering taking the cheese from the press and not brining or dry-salting at all through the Cold Period and Warm Period. Then, after eyes have hopefully been maximized in the Warm Period, either brine or dry-salt normally. Rind maintenance during the Warm Period would include wiping/brushing with vinegar-salt. Hopefully the salt from that would be low impact to the PS viability.