I'm curious about this. I don't really know anything, but it seems to me that the salt brine, like cooking marinades, would only penetrate a given depth into a cheese, and that even if it was able to penetrate all the way to the center of the cheese given a sufficiently long brining time, the concentraction of salt would be higher near the rind than in the center. But given the long aging times for many cheeses, as opposed to marinades for other foods, it may balance out throughout the cheese.
So if you do a big cheese, like a 5 lb Queso Cojita, ignoring how long you brine it, does the salt level taste the same near the rind as it does near the center?
