Author Topic: Under salted epoisses style  (Read 1822 times)

Offline 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!

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
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??
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline 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.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: Under salted epoisses style
« Reply #3 on: March 07, 2013, 07:24:54 PM »
Good to know. :D
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos