I pour 2 table spoons of sea salt or kosher salt (NO Iodized salt should be used) into a 1 pint or so flat bottomed food container then pour in about 1 cup of brandy and stir. I let it sit for at least an hour, stirring frequently. If the salt totally dissolves and there is none visible anymore, I add more salt. I buy 2# blocks of cheese and cut them down to 4 pieces. As for the brandy, I'm using Symbole XO from france, I think it cost $22/5th. I wouldn't use a real expensive brandy, or the cheapest either.
The goal is to be able to easily dredge all six sides of the cheese block in the solution, not necessary to totally immerse cheese. I dredge once, let it dry then dredge again and vacuum seal after the bulk of the brandy has drained off. I don't worry there is brandy still on the surface of the cheese as the cheese will absorb it while stored.
I had some that I this way and has aged 2 years in freezer and fridge, it had aged really well and texture was smooth and smoke flavor was even through the whole piece.