Cooling the cheese also helps slow the acid development. If the rind is closing up nicely, and I know the weight of the cheese, I can calculate how long it will be in the brine. If the timing is not going to work because I don't want to get our of bed during the night, I will attempt to slow the acid development. It does slow the pH or acid development by putting the cheese in a cooler environment. Sometimes I even put the cheese in its form, with a weight on it, right into the cheese fridge.