If your brine is less than 16% salt, it carries the risk of contamination by pathogens. Weak brines also result in greater moisture retention at the cheese surface, resulting in a soft, swollen, slimy rind. (Yuck!) At the other extreme, too much salt carries the risk of moisture lost from the cheese surface quickly, resulting in a dehydrated layer that may prevent further uptake of salt to the body of the cheese.
(Paraphrased from American Farmstead Cheese.)
Pam