are you always dipping your brush into the same brine, and storing it in there? it helps to get the cheese slime in there to help incubate your linens. our wash water gets really smelly afte a few cheeses, its full of bacteria. the salt and alcohol content keep the good bac around and kill the bad
Alp, when do you actually wash your brush? I.e., I keep the same brine for a given cheese or batches run close together (I've a 6# hard alpine, and 2 20# Abondance forms...they all get the same brine), and yes, I, too, let it go stinky. But at some point, I'd presume you risk some things by re-using the same brine, and same brush. Much like morge, using old rind peelings - I've yet to decide where the cutoff is, in terms of using older cheeses. So, what's your protocol - when, and how do you wash your horsehair brush, if ever?
Also, I know you like horsehair. Care to go into this more - why horsehair, as opposed to nylon brushes of approximately the same stiffness (Glengarry's are both currently $99). And why not say, their surgical brushes? I've brushes, but as of yet, haven't sunk the money into one of the large, horsehair or nylon brush. Pav and I have discussed this, and I understand some things now especially on the larger wheels, but curious on why you prefer the horsehair brush. Many thanks.