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Hi All, I made a couple of Humboldtish cheeses and remember that a year or so ago I tried brining these. I'm having trouble guessing how long to brine them. My plan is to brine and then lightly ash them. I'll post weights shortly but anyone know of a per pound time suggestion for brining this type of cheese? 

1 hour per pound in saturated brine.

Thank you SO very much, Francois!  I was hoping someone had a suggestion for me. I had tried doing a forum search on the Humboldt Fog threads but couldn't find brine info and then ran out of time because of outside work and other harvest kitchen work.

The two cheeses are 2 lb 4.4 oz (I think I'll go almost 2.5 hours with this one) and 9 oz (I will do 3/4 hour for this one).

Thanks again!