I know that you have all been hanging on the edges of your seats in anticipation of the second stage of bressaloa curing: air drying. So here is a slide show of how those eye rounds look after I took them from the refrigerator yesterday following an 8 day curing period. They will spend the next 2-3 weeks hanging in the cheese room with the other salumi and of course, a few thousand pounds of aging raw milk cheese.
Wish them luck! They've had nothing but fond things to say about you.