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Author Topic: over brined  (Read 1814 times)

Offline steffb503

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over brined
« on: June 03, 2017, 09:56:26 AM »
Any one want to venture a guess as to how a Colby will end up after I forgot it in the brine for about a week! ::)
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Offline awakephd

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Re: over brined
« Reply #1 on: June 03, 2017, 06:22:57 PM »
Salty. :)

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-- Andy

ellenspn

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Re: over brined
« Reply #2 on: June 03, 2017, 07:44:26 PM »
I would guess dry as well as salty in the end.
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AnnDee

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Re: over brined
« Reply #3 on: June 03, 2017, 10:43:18 PM »
you can try soaking it in water with cacl and a bit of vinegar to balance out the salt.
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Offline Gregore

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Re: over brined
« Reply #4 on: June 04, 2017, 04:13:45 AM »
I laughed at this ...... sorry it really is funny.

I suspect you have a grating cheese   Or something to be used as a garnish , where the salt does not effect the dishes outcome too much .  And can actually even add to the experience .

But it means aging it out a little longer .

Then tell every one you intended it to be that way.
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Offline steffb503

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Re: over brined
« Reply #5 on: June 05, 2017, 11:27:29 AM »
Yea I will let it age and see what happens.
It's OK I laughed when I realized what I had done.
My cave is full to it's limits and this was the last batch of aged cheese I was making this year. I will make fresh from now on. My farmers market started this past Saturday. Guess I was busy making Chevre, Crottin cream cheese and yogurt for the market. Went to move the brine bucket and it seemed a bit heavy!
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