brining the Suluguni (Georgian pasta filata ch)

[Vina]

it's been a while I didn't write a post, but I'm still reading all posts and can't stop thinking this is the best info source for cheesemakers!
So, hi, again!
Some of you might know about Georgian pasta filata cheese - Suluguni. The main difference is its aged in salt brine. As I found here
http://cheeseforum.org/forum/index.php/topic,1689.msg12846.html#msg12846

one should make brine 17-18% salinity. This is what I tried, but cheese turns out extremely salty. If I try to reduce salt, outside of the cheese becomes kind of melted not glossy anymore.
Any ideas how to handle this?

Thanks in advance!

[gadjahberlari]

use ph meter to test brine acidity. It should be the same value as cheese pH.

to lower pH, add a drop pipette acid buffer solution.

its salt content indeed will be too high, for any cheese that aged in brine, it might be wise to dip it half an hour in non chlorinated water to pull some of the salt. Although its shelf life decrease to 3-5 days in chiller