Author Topic: Traditional Washing -The hows, whys, whens, whats, and what not (by request)  (Read 6554 times)

Offline tnbquilt

  • Mature Cheese
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  • Location: McDonough GA
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I would like to thank Al for this post on washing the cheese. My rinds on my Swiss, and Gruyere have improved a lot since I started following his advice. I have very little trouble with unwanted mold now.

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Offline KatKooks

  • KatKooks!
  • Medium Cheese
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  • Location: Ontario, Canada
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Thank you, Alpkäserei, very much for this post.  The information has changed how I look at the rind on my cheeses.

I think I gave you a cheese.
Trying to make cheese...