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    Wiki: Brine Bathing Cheeses

    Two 2 kg Gouda's bathing in whey based brine bath.

    This Wiki Article discusses temporarily bathing or soaking formed and pressed cheeses. This is normally done after pressing with a high salt content brine. Once in the brine, the . . . → Read More: Wiki: Brine Bathing Cheeses

    Wiki: Making Brine

    Cold household fridge stored saturated water based brine and water based brine ripening feta in plastic containers.

    This wiki article discusses making brine which is used in cheese making both temporarily bathing formed pressed cheeses for salting (examples are washed curd cheeses such as Gouda) or permanently brining formed . . . → Read More: Wiki: Making Brine

    Wiki: Dry Salting Rinds

    Four 10 cm diameter Camemberts after dry salting.

    This Wiki Article discusses dry salting cheese rinds, a procedure normally performed after forming the cheese and before air drying and aging. This salting method is commonly used with mold ripened cheeses such as Camembert & Brie . . . → Read More: Wiki: Dry Salting Rinds

    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

    Wiki: Salt Types

    US 1 Pound Rock Salt

    Chemically there are many types of salts, the ones used in cheese making are common household eating salt, a mineral composed primarily of Sodium Chloride (chemical abbreviation is NaCl) and . . . → Read More: Wiki: Salt Types

    Wiki: Salt’s Function

    US Made Morton Brand 25 Pound Non-Iodized Salt - CheeseForum.org

    Salt is an essential ingredient in cheese making. This article is about salt’s function in cheese making, primarily: Moisture control, rind formation, control of production of lactic acid, texture improver, . . . → Read More: Wiki: Salt’s Function