Author Topic: Hit a "Brick" Wall  (Read 3948 times)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,934
  • Cheeses: 327
  • Contemplating cheese
Re: Hit a "Brick" Wall
« Reply #15 on: June 17, 2013, 08:43:29 AM »
I washed this one with 18% brine as well, albeit a different batch with some linens pinched in.  I think that is where the problem lies.
I think you've solved this problem. Wow, 18% wash! It's almost like you're continuing to brine it week over week. :o

I had some small (400g) Port Salut cheeses that I washed with 3% brine, but that resulted in a cheese with a higher salt level than I enjoy because the cheese was so small and the salt just got right in there. The washing was after I had brined it to schedule. My Port Salut also shows the results of removing the linens.

Let's ferment something!
Bread, beer, wine,'s all good.

Offline JeffHamm

  • Old Cheese
  • *****
  • Location: Auckland, New Zealand
  • Posts: 2,898
  • Cheeses: 207
  • As goes the cheesemaker, so goes the cheese
Re: Hit a "Brick" Wall
« Reply #16 on: June 17, 2013, 01:20:36 PM »
And here's a link to my first Tomme, which I did as a washed rind and it split too :,9949.0.html  I followed Boofer's advice and washed the linens off at one point.  This was a big hit here in my house.  Should try and do this again.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.