Dry salting - salt uptake estimations?

[ArnaudForestier]

I may have seen this somewhere (thought I had, can't find it).  Is there some means to estimate eventual interior salt content, by the dry-salting method, if the cheese geometry, moisture, etc., are known?

I'm looking for 1.5% salt, in my beaufort; am trying a dry-salt regimen, creating a surface brine by rubbing salt for some period.  I believe Pav recommended no more than 4% of the wheel weight, but I wasn't sure if this is with an understanding the wheel was previously brined, or not. 

Basically, any methodology to guide dry-salting regimens, for any wheel of cheese, if a desired target cheese salt content is known?

Thanks.

[linuxboy]

Did you read Fundamentals of Cheese Science, chapter 8? Has the basic background details. If you brine in saturated brine, dry salting is more forgiving because saturated brine will create a skin of low moisture on the cheese, making future saltings less likely to penetrate, and prolonging the diffusion of salt through the cheese.

[ArnaudForestier]

Did you read Fundamentals of Cheese Science, chapter 8? Has the basic background details. If you brine in saturated brine, dry salting is more forgiving because saturated brine will create a skin of low moisture on the cheese, making future saltings less likely to penetrate, and prolonging the diffusion of salt through the cheese.

Thanks, Pav.  I've got FCS on recall request at the library; based on what I have read, can't wait.  This is a text I might actually commit to buying (gulp).  I love Fox.