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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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Under salted epoisses style
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Topic: Under salted epoisses style (Read 1916 times)
mgasparotto
Medium Cheese
Location: New York, NY
Posts: 53
Cheeses: 6
Cheesemaking, Homebrewing Librarian in Queens, NY
Under salted epoisses style
«
on:
February 02, 2013, 04:22:16 PM »
So my epoisses style cheeses are ripening nicely, but when I tasted a bit of the paste I realized that they were lacking enough salt. Is there any way to correct this 4 weeks into the aging? Can I wash with brine at this point or will that hurt the beautiful surface growth?
They look like this:
http://cheeseforum.org/forum/index.php/topic,10889.0.html
They only have one more cognac wash-can I add salt to that?
Any thoughts would be welcome!
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Under salted epoisses style
«
Reply #1 on:
March 04, 2013, 06:56:22 PM »
I added a small amount of salt to my cognac wash. My problem is that mine don't seem to be softening. Any ideas??
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mgasparotto
Medium Cheese
Location: New York, NY
Posts: 53
Cheeses: 6
Cheesemaking, Homebrewing Librarian in Queens, NY
Re: Under salted epoisses style
«
Reply #2 on:
March 07, 2013, 06:51:54 PM »
Al - Mine didn't get gooey until around week 7, about a week after I'd expected.
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Under salted epoisses style
«
Reply #3 on:
March 07, 2013, 07:24:54 PM »
Good to know.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Under salted epoisses style