Author Topic: Temperature while pressing?  (Read 490 times)

Offline razhug

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Temperature while pressing?
« on: February 21, 2013, 06:13:31 PM »
Hello all,

searched the forums and didn't find an answer to this so here it goes:

I am doing my first Colby, it is currently at the last pressing stage (50 pounds/overnight). I was wondering if I needed to store the cheese and press in the cellar while doing so. I haven't seen anything related to the ambiant temperature while pressing. It is currently on the counter at about 65-68f.

Thx!!


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Offline BobE102330

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Re: Temperature while pressing?
« Reply #1 on: February 21, 2013, 07:45:06 PM »
Pressing a bit on the warm side helps the knit.  You're fine leaving it upstairs while you press and dry off after pressing.

Offline razhug

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Re: Temperature while pressing?
« Reply #2 on: February 21, 2013, 07:58:14 PM »
Thank you so much!

Guess I should have asked this one at the same time but regarding brining.... same question... haven't seen anything on this... brine for 8 hours at ambient temp or in cellar?

thx!!

Offline BobE102330

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Re: Temperature while pressing?
« Reply #3 on: February 21, 2013, 08:37:57 PM »
The two recipes I have that call for brining colby say 55F.  200 easy cheeses specifies the temperature in a sidebar.   

BTW, you can use pressing temperature to control acidification a bit. Sailor's comments: http://cheeseforum.org/forum/index.php/topic,10910.msg83426.html#msg83426 
« Last Edit: February 21, 2013, 08:43:48 PM by BobE102330 »

Offline Alpkäserei

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Re: Temperature while pressing?
« Reply #4 on: February 22, 2013, 02:23:37 PM »
This all depends on the cheese, and I don't know colby so Im afraid I cannot be specific

Warm pressing at first is necessary for properly knitting a hard cheese -you want the curd to maintain its in-vat temperature and or close to it. But too much warmth causes other problems. If you leave it warm for too long, it will get overly acidic which may cause problems with flavor and texture.
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