Hi
I am from Cape Town and have started making cheese at home. My Halloumi is perfect. My Feta is salty, but wonderful. My Mozzarella stretched and my two Gouda's is aging. My problem child is the Morbier.
I have made a morbier and have flipped it for a week in my "cave".
My question is, Tomorrow I have to wash it with B.linen wash. And then twice a week for two months. After the fist wash with the B.Linen wash, do I wash it with a simple brine wash or with the B.linen wash every other day for 2 months?
Thanks for the add to this group and for all the help I'm going to received from you all.
Thanks