2 l water 450 g salt (iodine free such as sea or rock salt - check the ingredients list) 36 g vinegar (distilled is good) 5 g CaCl2 30% solution Warm the water to speed up the disolving. Add the ingredients and stir well. Store in the fridge or cave. The vinegar and calcium match the acidity and calcium level of cheese so these don't leach into or out of the cheeses being brined. Tip: A raw egg should float if the salt level is sufficient. Brine can be re-used. Repeat the egg float test and add more salt if necessary. To make saturated brine, add more salt until some remains undisolved. This might be too salty for brining some cheeses.