Oh Reg, that is simply breath taking, what a beautiful cheese!!
What is the end size of this one, and how much milk did you use. From the photo it looks huge.
Is the brine a % solution, or a saturated solution? Just wondering, and I am assuming that this has been kept in a cave at normal cave temps the whole time?
What do you mean when you say,
Another noticeable action that has taken place is the barrelling
.
Still trying to get the beautiful rounded edges on my cheeses that you do. Maybe you could post a tutorial on how you do that, because for the life of me, I can't get it.
Thanks for the pic and the update.