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Micha...about cheese rind

Misc.
I have never doubled it, but I have halved the recipe and used approximately 2 x 2 1/2 piece. I still add a little salt to the recipe whether halved or not, so I don't think it would hurt to double The cheese. You could double it and then taste it when it is about 3/4 done and see if it is salty and then remove rind. but I really don't think it will be. I suppose it might also depend on the cheese. I generally use the parmesan reggianno (sp) from Sam's club and the rind is about 1/4 inch thick. Sorry I can't be more precise.
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