Brine - Salt % vs Bathing Time

[captaincurd]

I'm looking for a rule of thumb re brining time vs strength.   If a brine is stronger, or weaker, than target, I assume that one would keep the cheese in the brine for a shorter, or longer time to compensate.   Does anyone have a rule of thumb on that?

[Alex]

Most of the semi-hard and hard cheese have to contain about 2% salt. As a rule of thumb you should keep your cheese in saturated brine for 3-4 hours per 1 lb of cheese turning it because the cheese will float.