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    Wiki: Oiling Rinds

    Two 4 pound Gouda's at 30 days age with oiled rinds, one cleaned of mold, second with blue surface mold due to improper aging humidity.

    This Wiki Article discusses oiling formed cheese rinds, normally during aging. Fresh fresh formed and unformed cheeses are not oiled. Formed cheeses during aging are commonly either natural rinds, vacuum bag . . . → Read More: Wiki: Oiling Rinds

    Comments are closed   Aging Cheese, MAKING   , ,  

    Wiki: Dry Salting Curds

    Four 10 cm diameter Camemberts after dry salting.

    This article discusses the five main factors that control the dry salting of curds method of salting cheese, curd size and temperature, and salt type, amount, and application method. Many . . . → Read More: Wiki: Dry Salting Curds

    Comments are closed   Coagulating Cheese, MAKING   , ,