I need help with brine time per pound of Gruyere. The recipe also calls for dry salting for two to three days after brining.
Any help would be greatly appreciated.

I decided to salt brine for 2 1/2 Hrs per pound. There was two to three days of dry salting after the initial brine. Usually I brine at 3-4 Hrs per Lb for cheeses.

I’ve been using a solution of 1 cup salt to 1/2 gal. water.  I brine my cheeses for a total of 8 hours (flip it at 4 hours), and they are roughly 5 lbs per wheel.

Wow, I hope I didn’t over salt. I know that it is not a yery salty cheese.

Rich, Where are all the cheese makers! I hope they don’t stop making cheese in the summer as I would never be able to do a make with temp between 84-98 F every day all year round!

Good question.  I wish I knew.  Rick told me that there are new subscriptions all the time, so people are reading.  It’s a mystery why they don’t participate.  We could all learn a lot from new input.

BTW Rick, how’s that cheddar coming along???