Under salted epoisses style

[mgasparotto]

So my epoisses style cheeses are ripening nicely, but when I tasted a bit of the paste I realized that they were lacking enough salt. Is there any way to correct this 4 weeks into the aging? Can I wash with brine at this point or will that hurt the beautiful surface growth?

They look like this: https://cheeseforum.org/forum/index.php/topic,10889.0.html

They only have one more cognac wash-can I add salt to that?

Any thoughts would be welcome!

[Al Lewis]

I added a small amount of salt to my cognac wash.  My problem is that mine don't seem to be softening.  Any ideas??

[mgasparotto]

Al - Mine didn't get gooey until around week 7, about a week after I'd expected.

[Al Lewis]

Good to know.