Percorino Romano - soak in brine or brine dip and salt during pressing?

[Mina]

Hi
I'm reading 2 sources for making a percorino romano.  Caldwell states in her Mastering Artisan Cheesemaking book on her Extra-Hard Piquant cheese recipe to dip the cheese in brine and salt each time the cheese is removed from the mold and flipped.  No brine after final pressing. 
Other sources don't mention dipping in brine at each pressing interval, just a soak in brine after final pressing.

Anyone try either method and what are your thoughts.  I will be attempting a Crotonese-style cheese using 100% ewes milk.

Thanks!!!

[Andrew Marshallsay]

Hi Mina
I make a Vacchino Romano, largely based on Caldwells recipe except for the salting. I brine mine, probably out of laziness as much as anything. Anyway, I have been very happy with the results.

[Lenomnom]

  Gavin Webber uses this for brining:

2 Litres (2 qt) water
450 gm (1 lbs) non-iodised Salt
2 Tablespoons White Vinegar
1 Teaspoon Calcium Chloride solution

Does anybody here add vinegar and CaCl2 to the brine?

[River Bottom Farm]

  Gavin Webber uses this for brining:

2 Litres (2 qt) water
450 gm (1 lbs) non-iodised Salt
2 Tablespoons White Vinegar
1 Teaspoon Calcium Chloride solution

Does anybody here add vinegar and CaCl2 to the brine?

If I am storing the cheese in the brine (eg fetta) then yes I use calcium chloride but I save back some whey so can skip the vinegar. If the brine isn't balanced to the cheese in calcium and pH then the brine will leach nutrients from the cheese resulting in goopy cheese (slimy nasty texture). If I'm just brining a cheese for a while and then discarding the brine down the road I don't bother.