Hello
the pH from the brine have to be the same as the pH from the cheese.
Yes, generally. You can have slight variations of a few hundredfold (.1-.2). Calcium is more important.
If the pH from the brine is to high then the Calsol from the cheese goes in to the brine - is that right ?
Not necessarily, no. pH is secondary, calcium balance is primary. If calcium is in balance, whey pH is... say 6.0, cheese pH is, say 5.3, the rate of salt uptake will be slower because the ionic flow will be fighting lactate ions. Generally, you want to get pH pretty close. Also, the higher whey pH will cause some calcium leeching.
but what happend if the pH from the brine is to low ?
Assuming calcium is in balance? Slightly faster salt uptake, some slight cheese acidification. Also depends what acid you used to acidify and just how low a pH you're talking about. a pH of 1 is different from a pH of 4.5, even with balanced calcium. In general, a lower pH will also harden the outer layer.
and what happend if i have to much Calsol in the Brine ?
outer layer of the cheese will harden some, causing slower salt uptake. If too little calcium in brine, that's when you get the slimeyness.
the pH is more about speed of general ionic transfer and the calcium levels are more about the uptake or leeching of calcium. The worst possibility is either too high or too low pH with very poor calcium levels. In both cases, leeching and slimey layer will be extreme. That's why I say calcium level balance is more crucial. They're both crucial in reality, but calcium level difference is noticeable faster.