Totally new here, but I have been making cheese for the past few years and I think I have the answer to this problem.
The problem (in my opinion) comes from improper acidity in the brine solution.
I used to make a lot of Mozzerella and Provolone and always had a problem with the cheese surface melting while brining.
I would turn out these awesome looking balls of cheese and would take these melted looking globs out of the brine. This was especially a problem with the provolone since it would have to sit in the brine for up to two days.
I finally figured out that the improper acidity in my brine solution was causing this problem. The water/salt solution was not the same acidity of my cheese so melting and leeching occured.
The solution is really quite simple......
Instead of using water for the brine solution, save the whey that comes from the cheese you just made. They whey will be the exact same acidity as the cheese and will keep any melting or leeching from taking place.
I simply strain my cheese over a cooking pot.....add the proper amount of salt to the whey and allow my cheese to brine in this solution. Since I've been doing this, I have had no further problems.
One caveat I can offer though is this......don't forget what you learn.
Just last weekend I made one of my best looking provolones to date and then proceeded to place it in a water/brine solution. it was only when I went to turn it the first time that I realized I had forgotten all about my whey/salt solution to this problem.
I can really be an idiot at times.
Hope this helps someone out and btw......great forum.