Hi, my name is Jennifer Davenport and I have made and tasted my first cheddar. It's been 2 weeks since I opened it and found out how delicious goats milk farmhouse cheddar can be. I'm addicted. I'm glad I found a group of like minded people who will support me in my habit;)
Thank you for adding me to your group. I have lots of questions, but for the most part have found them by searching old posts. The only thing I really can't figure out is how to keep the flipping salt in the Mozzarella when I stretch it. Every time I dip the balls of mozzarella in the brine to finish smoothing them, most of the salt washes away. Can I up the salt in the brine, or sprinkle with salt when I'm done cooling the cheese? Thanks again for any help!
