A friend of mine who owns a cheese factory told me that my Raclette cheese lacked a bit of salt, I have been using the recommended amount of time (In this forum) 3-4 hours per Lb.
I am making large wheels 12-13 Lb 10inch diameter, and my brine/cave is at 50F
he recommended 90 hours for a cheese this size but that amount is close 8 hours per pound witch seems high (double what I was doing) any recommendations ?