I'm a fairly new cheesemaker and my hard cheeses have finally aged enough to eat. I've been cutting down the 2 lb recipes in Ricki Carroll's Home Cheesemaking and making 1 lb cheeses. I just tasted my "Guido's Cheese," which called for a 24 hour brining and found it to be a bit salty. Should I have halved the brining period, since I halved all the other ingredients to make a 1 lb cheese? Thanks!