Brine for Gruyere?

[jakobs]

Greetings and happy new year!

I just tried my first Gruyere-type cheese and it is under the press now.
What about brining, I read somewhere that propionic is very sensitive to salt.

Given that I will brine for 3-4 hrs per pound of cheese, how salty should my brine be?

Regards,
   Jakob S.