Author Topic: Avoiding muslin/Plyban/cloth marks  (Read 1842 times)

amiriliano

  • Guest
Avoiding muslin/Plyban/cloth marks
« on: August 20, 2014, 02:12:06 PM »
So does anyone have a good trick minimizing the amount of marks left on wheels from cloths. I've tried muslin and Plyban. Plyban seems to be a bit better but I can never smooth out the cloth completely.

Any ideas?


Spoons

  • Guest
Re: Avoiding muslin/Plyban/cloth marks
« Reply #1 on: August 20, 2014, 06:08:37 PM »
Plyban is a good start. Then do a "naked" press in the mould without the plyban for a few hours if it's a hard cheese. If it's  a semi-hard cheese like a gouda or havarti, you don't even need to apply pressure. Just put your cheese naked in the mould and put them in the cave for a few hours if you want to slow down the acidification right before the brining.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Avoiding muslin/Plyban/cloth marks
« Reply #2 on: August 21, 2014, 02:07:17 AM »
If it's a cheese that gets rubbed or washed during its affinage, those lines magically fade.  8)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

amiriliano

  • Guest
Re: Avoiding muslin/Plyban/cloth marks
« Reply #3 on: August 21, 2014, 01:48:26 PM »
Very interesting. What about curds falling out through drain holes if I press them "naked"?

Spoons

  • Guest
Re: Avoiding muslin/Plyban/cloth marks
« Reply #4 on: August 22, 2014, 02:44:14 PM »
Yes, the cheese will get nipples. So don't press too hard during a naked press. For semi-hard cheeses, you don't need to press at all, just leave it in the mould with the lid on and place it in the cave for a few hours to slow down acidification.

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Avoiding muslin/Plyban/cloth marks
« Reply #5 on: August 23, 2014, 05:36:04 AM »
Yes, the cheese will get nipples. So don't press too hard during a naked press.
::)

We used to call them "nubbins". ;)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

amiriliano

  • Guest
Re: Avoiding muslin/Plyban/cloth marks
« Reply #6 on: August 23, 2014, 11:08:36 PM »
The only issue is with something like cheddar where I have to apply significant pressure...