Author Topic: 3 Pound Edam Mold  (Read 11589 times)

Stinky

  • Guest
Re: 3 Pound Edam Mold
« Reply #15 on: February 27, 2015, 09:10:39 PM »
Do you not add salt to the top that is protruding from the brine?  I thought that was the normal thing to do--I still flip them but I always add salt to the exposed side.  I've tried to salt the exposed side of a long cylinder (like what Al is dealing with--won't flip easily...or maybe it does, but how can you tell which side is up and which is down)--it just rolls over and dumps the salt.  On those, I've had to just hold them under like you both are talking about.
I do this, as well.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: 3 Pound Edam Mold
« Reply #16 on: February 28, 2015, 06:09:27 PM »
When I first started making cheese I saw recipes that called for this but if you think it out it really makes no sense.  The top of the cheese remains wet throughout the process and, if you flip halfway, they both get the exact same exposure to the brine.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: 3 Pound Edam Mold
« Reply #17 on: February 28, 2015, 08:45:32 PM »
I agree that both sides of the cheese will get the same exposure to the brine - but the side pointing up will (in theory) continue to acidify while the side pointing down will be stopped acidifying faster. That's the reason I springle salt on the side pointing up.

Maybe it has no real effect, but in theory...

:-) Danbo

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
Re: 3 Pound Edam Mold
« Reply #18 on: February 28, 2015, 08:48:03 PM »
I think it's one of those " to-ma toe   to-mah-toe things.
Making the World a Safer Place, One Cheese at a Time! My Food Blog and Videos

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 116
Re: 3 Pound Edam Mold
« Reply #19 on: February 28, 2015, 08:51:58 PM »
Al: I think you're right - it's just a matter of habbit...

mjr522

  • Guest
Re: 3 Pound Edam Mold
« Reply #20 on: March 01, 2015, 02:38:19 PM »
Someday I'll find or develop a salt diffusion model for cheese and then we can run different scenarios to see what (if any) difference it makes.

Radek80

  • Guest
Re: 3 Pound Edam Mold
« Reply #21 on: October 18, 2017, 08:59:51 AM »

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: 3 Pound Edam Mold
« Reply #22 on: October 18, 2017, 06:24:07 PM »
Radek, I hate to say this, but the way that you are adding product listings to old threads comes across in a rather negative light. Are you wanting to participate in the discussions about making cheese, or is this just an attempt to generate some free advertising?

Sorry if the question comes across as rude; I don't want to be rude, but don't know how to address this without being rather blunt!
-- Andy

Offline FooKayaks2

  • Medium Cheese
  • ***
  • Location: Melbourne
  • Posts: 57
  • Cheeses: 1
  • Default personal text
Re: 3 Pound Edam Mold
« Reply #23 on: October 19, 2017, 12:58:06 AM »
Well said Andy.