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FD this is the textbook guide for brining cheese. I  have brined longer and shorter than recommended. I go by look and feel as much as anything.

I will let you know how it comes out.

Wow Wayne, what a cheese!! 

Hope the brining goes well.

Good luck with the brine Wayne. And Thanks Debi for the brining formula. Everyday when I read something on this forum, I learn something new. I love it...

Final Pictures.

Just beautiful! 

Another Batch.  One on right is a week older than the other.

Very very nice wheels Wayne. How much do they weigh? They look very heavy. Are they still about 19 pounds?

18ish lbs apiece

I am going for a natural rind on both.  White vinegar to remove any mold, and a very light coat of mineral oil to provide a moisture barrier.

They look like they could be foot stools!

Wayne,

Why mineral oil instead of olive oil?  The first thing that comes to mind would be flavor or cost but what is your reasoning?

I read about someone else using Mineral Oil.  I forget where.  (I will look)
But mainly it made sense from a critter standpoint.  In my mind,  Mineral oil is less hospitable than vegetable oil to yeasts/moulds/bacterias.

I, of course, don't know that authoritatively, but that that seems to make sense to me. 

Anyway, its just one variable change to the process. One of many  in my ongoing experimentation.

Well, Its been a year now...

I cracked this last night.


Pros,
I will say that this was very tasty. 
Had a good smell. 
Not too bitter, or too salty.
(the kids here gobbled it up...)

Cons
Very very thick rind. 3/4" thick.
The center has a pinkish hue.  very subtle.  Unsure what that is...


Overall I am very pleased..

in looking at the photos above, i should add that the wedge is a year old.  The whole wheel, is only 11months.
Also, the wedge was vacuum sealed yesterday, and i opened it back up this morning in order or photograph it.

the effects from vacuum sealing makes the wedge look kinda wierd if you look at close. 
Just thought i would point that out.

wayne,

I was just thinking of these the other day.  I am glad you posted a follow up.  could you give a sense of scale please.  How much shrinkage did you get both in weight and volume?