This is the Parmesan style cheese that I made June 19 of half 1% skimmed cow milk and half fresh goat milk. The original weight was 1lb 8oz before brine bath and 1lb 6oz after. I have removed mold that formed on it every week or so, then in the first week in Sept. I wiped it down and then brushed it with extra virgin olive oil, leaving it slightly wet. It has since absorbed the oil and the surface has just a very light feel of oil and has a very hard rind. It now weighs 1lb 1oz.
I'm looking forward to May when I plan to open it up and taste it for the first time.
The Cheesy Geek