I made a nice little Caerphilly style cheese yesterday, took it out of the press this morning at 7 am before I went to the barn and then my day got going and I totally forgot about it until it had been in the heavy brine for 12 hours! Yipes! It was partly because I went to the next town to consult on some landscaping/grading issues and was gone so long I didn't remember my cheese and gosh it was chore time....
This cheese did get cheddared with 1 1/2 tsp salt and then rubbed with a teaspoon of salt between pressings. It's a 3 gallon make and it was supposed to be in the brine for 45 minutes per 2 pounds of cheese. I didn't weigh it before putting it in the brine. (I was late for milking already) It weighs 3 pounds, 8.3 ounces now. Is there something I can soak it in that will have the salt leach out? or should I just accept that it's going to be WAY too salty??? I am selling off much of my milking herd so I won't have as much milk for experiments so it's a bit hard to lose this cheese to a salt brine fiasco.