I washed this one with 18% brine as well, albeit a different batch with some linens pinched in. I think that is where the problem lies.
I think you've solved this problem. Wow, 18% wash! It's almost like you're continuing to brine it week over week.
I had some small (400g) Port Salut
cheeses that I washed with 3% brine, but that resulted in a cheese with a higher salt level than I enjoy because the cheese was so small and the salt just got right in there. The washing was after
I had brined it to schedule. My Port Salut
also shows the results of removing the linens.