washing my washed rind - newbie question

[cheesegirl]

Hi there  - I am new but loving making cheese.  I have made a few successful washed rind cheeses (talleggio style).  I have been making it in a large square mold about 12" square.  Can I also make them in 4 smaller round camembert style molds?  Will they mature more quickly in the smaller molds?  Also I would like to wash with riesling instead of brine.  Should I add salt to the riesling in a similar level or do I just wash with riesling.  Many thanks everyone you are all fantastic!