Thanks for the link! I'll have to try some of these things out. The reason I hadn't taken it out of the brine is that I can get mozzarella and cow feta in brine from the grocery store so I figured it would be OK for more long-term keeping. Maybe I should go take it back out...

Good thing a 4 liters of whole milk plus 250 ml of cream doesn't cost too much, because this whole cheese-making thing is definitely all about trial and error.