Author Topic: Under salted epoisses style  (Read 304 times)

Offline mgasparotto

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Under salted epoisses style
« on: February 02, 2013, 10:22:16 AM »
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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Offline Al Lewis

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Re: Under salted epoisses style
« Reply #1 on: March 04, 2013, 12:56:22 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??

Offline mgasparotto

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Re: Under salted epoisses style
« Reply #2 on: March 07, 2013, 12:51:54 PM »
Al - Mine didn't get gooey until around week 7, about a week after I'd expected.

Offline Al Lewis

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Re: Under salted epoisses style
« Reply #3 on: March 07, 2013, 01:24:54 PM »
Good to know. :D