When ready, submerse cheese rounds for 1 hour in an 18% salt solution by weight (225g salt per litre of water), flipping over at the halfway mark. Remember to use non-iodized salt. This can be done in a large bowl or plastic container as long as the cheese is completely submerged. You will need to use a sterile glass or another object to weigh the cheese down as it will float in the brining solution.