So I guess my question now is, if these are your target salinities, how do you determine how much salt to add to the curds or brine or both such that you arrive at these percentages? There has to be some method that allows you to achieve desired salinity, right? Or is it just trial and error?
I doubt you test salinity with a salinity meter just before caving and say, "Too salty, into the garbage you go!" Likewise, could you increase salinity at this point even if you wanted to?