Hi Melbournecheese,
I live just on the outskirts of Melbourne in West Gippsland, a great dairy area.
A tip I have read for reducing the saltiness of Fetta is to soak it in milk for a while before consuming. Havn't tried it myself. I store my Fetta in a 12% brine solution and don't find it too salty, for my taste anyway. What concentration is your brine?
Happy cheesemaking,