I did an experiment with these cheeses to see what would happen if ...
This recipe calls for brining the cheeses in cold brine like most do. Most things absorb salt faster when warm ...
What if we add the salt to the hot whey and soak the cheeses in it before we remove the cheese and press for the night? I did notice a few loose curds got really salty almost immediately so this may be a bad idea but it was a cheap batch so I won't cry to bad it's it's to salty.
First I packed the curds into the molds and set them into the sink, Then I salted the whey with about 1.5 cups of salt and disolved it into the whey. The I poured the whey over the curds which were already in the molds draining. Smelled really salty.
After pressing all night I removed the cheeses from the molds and put them in about a 10% brine bath. I will leave them there all day. Mostly because this was an afterthought and I don't think much salt got IN the cheese mostly on the outside of the cheese.
Now my understanding of brining based on my meat curing experiences is that the salt will reach a level of equalibrium in the meat or in this case the cheese after a period of time. SO if there is to much salt on the outside and none on the inside it should balance eventually. Although my meats usually cure for a week to 10 days not a day. We shall see ...