There are a bizillion threads on brining so if this has already been covered forgive me.
I'm curious if people use factors for determining brining time other than weight. Does anyone base it off density of the cheese, moisture content, style, etc? All the posts I've found so far are either recipe based or weight based with no real description of why for that particular cheese.
For example I had a batch that made more than would fit in my intended mold (shape) so I decided to split into three. The recipe said 12 hours for 4 gal. But since I had a 2lb, .5lb, and 1.5lb cheese I wasn't sure how long each should be brined at. Note: they were also pressed at different weights in addition to mold shapes. So one was firm, one was really light and the last neutral.
