A key ingredient in most cheese is salt. Not only does it enhance flavors but it also helps to dry and form the rind on the exterior of the wheel. Our Gouda, Polkton Corners, and flavored cheeses all go for a 70 hour swim in our brine tank. Our brine tank has a capacity of 500 gallons. We only fill it with about 450. The other component is the salt. We use non-iodized table salt to make our brine.We keep our brine tank between 15%-18% salt solution. Which means the 450 gallons of water has 612lbs of salt dissolved in it. That seems like a lot, and it is, but only a small percent makes it into the cheese. To maintain the brine all we do is add salt and water as needed. In the two and a half years I have been making cheese we have never changed the brine water or salt. The power of salt still amazes me.
Cheese Maker Evan