I'm doing some experiments with ageing cheese made without rennet. Essentially add a starter culture, wait X hours for the milk to start flocculating, add a very small amount of citric acid while stirring slowly with a whisk to make the curds, immediately transfer curds to a strainer and from there to a camembert hoop. It works surprisingly well (at least for small cheeses of around 150-200 grams each -- haven't tried anything bigger yet). It creates a pretty hard cheese -- it's very different from other cheeses, so it's hard to compare. Anyway, I've been brining these cheeses, but it's not really appropriate for the open structure of the cheese. I want to apply salt to the rind, but I'm at a total loss for the amount to use. Recipes I've seen vary by huge amount -- from 1% - 3% of total weight. Any ideas? I'm looking for a saltiness level somewhere around a caerphilly (which is probably the cheese it most closely resembles when it is young).
Sorry if this the the wrong place to post -- couldn't really see anything better...