I made a cheese that called for brining it , after making it I realized I didn't have enought salt to make a brine , so I dry salted it.
It was a Caerphilly and called for 12-24 hrs in a brine , how would I go about dry salting it , I have been salting it once a day for three days with about a teaspoon each time , is that enough , or too much?
I will make sure I have a brine in the future , but for now , will this work ?