Ok. I guess I'll go at this alone. I brine Romanos this size for 24 hours. I brined this blue for 12 hours. I hope that doesn't kill off all the blue. The rind feels firm and smooth. I'll stab it with a knitting needle in a couple of weeks.
I made this type a year ago in three smaller moulds. We ate two at around 90 days. Very tasty. I found the other one at the back of the fridge recently. The longer aging was amazing. Also found a 2 year old manchego.
I would post pics if I knew how from iPad.
John
Sorry no one came to your rescue, John.
I've only done 2 Fourme d'Ambert makes. The last one was a 4 gallon cheese and I brined it for 4 hours then flipped it and brined it for 4 more hours. I can't testify to the level of saltiness at this point...the
cheese is still in its affinage.
I don't own or operate an iPad. Perhaps if you were to search online for a solution to your posting problem.... Oh, wait, look at the attachment! What a surprise!
-Boofer-