CHEESE BRINE

A brine is a super saturated solution of salt and water. Cheeses are sometimes bathed in this salty solution.

A brine consists of 905g of salt stirred into and dissolved in 4.5L of water, heated to 190oF (88oC).
The cheese is literally dunked into this salty bath.

PLEASE NOTE THAT DIFFERENT CHEESES ARE SOAKED IN BRINE FOR DIFFERENT TIMES.
The types of cheeses that are usually brined are hard cheeses. These include Emmental and Gouda. Brining is done directly after a cheese is taken from the press. 

Once in the brine, the cheese starts to absorb salt, the proteins begin to harden and the cheese forms a rind.