Hi Pete, can you give some Details about the cheeses you made that way ? what kind
of cheeses and how they turned out ?
Of the last 9 cheeses I have maid 3 would have normally have been curd salted (2 blues & a cheddar)
the others (2 Jacks 2 Caerphilly a Gouda & a Hard Alpine).
I have opened a Jack & Caerphilly ,both were normal for there age,( we eat them young ).
The alpine is being wash along beside another 2 weeks older that was put in brine. They seem to be developing the same.
The Gouda has been coated & is in the cave,along with the other Jack &Caerphilly.
I have not noticed any thing different with them yet, we will see. Pete