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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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EQUIPMENT - Forming Cheese
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Avoiding muslin/Plyban/cloth marks
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Topic: Avoiding muslin/Plyban/cloth marks (Read 1858 times)
amiriliano
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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?
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Spoons
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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.
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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.
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
amiriliano
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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"?
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Spoons
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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.
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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 »
Quote from: Spoons on August 22, 2014, 02:44:14 PM
Yes, the cheese will get nipples. So don't press too hard during a naked press.
We used to call them "nubbins".
-Boofer-
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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...
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
EQUIPMENT - Forming Cheese
»
Avoiding muslin/Plyban/cloth marks