Conflicting Recipies for Parmigiano

[milch]

I just made my first wheel of Parmigiano and this is my first posting to the forum.
I was comparing two recipe  recommendations for brining durations and found a huge discrepency between the two.  My wheel is 11.5 pounds and is 6" tall with a 8" diameter.  One source says to brine for 4 hours per pound which would be about 2 days and the other says to brine for 12 hours per pound which would be about 7 days.  What's a new cheese maker to do with this much spread in time.  Any suggestions?
Thanks

[Boofer]

Go with the 4 hours per pound. I think at 12 hours per pound, you'd have an excellent salt lick for your deer population.

We'd also like to see some pics when you have a moment.

-Boofer-

[jhend]

"We'd also like to see some pics when you have a moment."

That includes me.