I made another Manchego yesterday - hickory smoked. I haven’t had any trouble with this cheese, its been fantastic; but I decided to try the whey brine method instead of a water brine. We’ll see if there’s any noticeable difference by next weekend when I slice into it. One thing I’m thinking about the whey brine method is that one would really need to make a fresh brine solution for every cheese. I’m assuming that one of the reasons for using the brine is that the pH is the same as the cheese from which it was derived. So you really wouldn’t want to use Manchego brine on a Gouda, would you?