Peter Dixon has a good blurb on brining on pages 6 and 7 of his Winter 2000 journal. When roasting meats, the timing will have to do with both weight and shape of the meat. When brining cheeses, the same principal applies.
First he talks about salt preferences for Americans as opposed to Europeans. He says that generally, Americans prefer brining of about 4 hours per pound. While Europeans prefer 12 hours per kilo. He goes on to say "However, the shape of the cheese influences this rule and it's important to adapt it somewhat. For example, a 3 to 4" thick cheese can be brined for 4 hours per pound, but a 2" thick cheese will only need 3 1/2 hours per lb. to acquire the same salt content."
You can probably take these instructions and apply them to your REALLY BIG cheese.