Somewhere I read that when a cheesemaker died, the other cheesemakers would try to get his thermometer and his brine. (being on my 10th one, I can certainly see why they went after his thermometer
) They went after his brine because cheesemakers apparently kept their brine and then it would apparently impart a bit of individualized flavor to the cheese put into it.
So, I started keeping my brine... but, first, I think some of the salt must be dissapating into the cheese, so it would lose saltiness, and I have no idea how to measure the saltiness, other than asking my friend who is a scientist if I can borrow her salinometer or refractometer, or how to maintain the right saltiness (or even, having searched to find the answer, what the right saltiness might be...)
And I noticed that it's getting a little whey-colored, and I didn't know if that would be a problem, and I also wasn't sure if this would be something to keep in the fridge or not.
And of course it may be that one should not keep the brine at all
(I'm off to resume working on my "cheese cave.")