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Author Topic: Asiago - and brine  (Read 1192 times)

Offline Bernardsmith

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Asiago - and brine
« on: December 28, 2017, 01:16:56 AM »
The recipes I have for asiago suggest that I wash the cheese twice a week using a "simple brine" . Should this brine be fortified with vinegar and Ca Cl or is it simply salt and water? Last question: how strong should this brine be? (I had brined the asiago in an 18% solution after I had pressed it. Thanks
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Offline H-K-J

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Re: Asiago - and brine
« Reply #1 on: December 28, 2017, 06:57:56 PM »
If you still have the brine you used I'm sure you can use it.
I don't think you need a saturated brine or you could make up a wine brine.
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Offline Bernardsmith

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Re: Asiago - and brine
« Reply #2 on: December 28, 2017, 07:39:38 PM »
Many thanks H-K-J.
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Offline Al Lewis

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Re: Asiago - and brine
« Reply #3 on: December 29, 2017, 05:50:05 PM »
The 18% brine you made for the initial brining should have had white vinegar and CaCl in it.
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Offline Bernardsmith

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Re: Asiago - and brine
« Reply #4 on: December 31, 2017, 06:52:18 PM »
Right - so is that what is meant by a "simple brine"? I guess I wondered if the recipes meant just wash with salted water....
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Offline Gregore

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Re: Asiago - and brine
« Reply #5 on: January 01, 2018, 07:36:23 AM »
 A wash brine is usually 3 to 4.5 percent salt by weight  some times with PLA 

18 percent will be too salty for a wash , unless you want very little to grow on the rind
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