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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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pH Markers for Emmental? And Amt of shermanii?
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Topic: pH Markers for Emmental? And Amt of shermanii? (Read 6476 times)
Lennie
Mature Cheese
Posts: 158
Cheeses: 4
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Re: pH Markers for Emmental? And Amt of shermanii?
«
Reply #15 on:
February 12, 2010, 01:41:57 AM »
I'm getting some mold on this cheese. Maybe its still too moist? I took it out of the vacuum bag and wiped it off with a salt solution, and I'm letting it sit out for awhile so it will dry out a bit more.
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: pH Markers for Emmental? And Amt of shermanii?
«
Reply #16 on:
February 12, 2010, 04:15:04 AM »
I would definately say it's to wet. How long did you dry it before bagging? I usually wait 3 to 4 weeks.
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http://www.deejayssmokepit.net
Lennie
Mature Cheese
Posts: 158
Cheeses: 4
Default personal text
Re: pH Markers for Emmental? And Amt of shermanii?
«
Reply #17 on:
February 12, 2010, 08:07:56 PM »
Just a few days. I have it out drying some more now at room temp (64F).
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: pH Markers for Emmental? And Amt of shermanii?
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Reply #18 on:
February 13, 2010, 02:01:27 AM »
I would give it more time. 3 or 4 days will only allow the outside to dry. It will still weep if it's bagged to soon. In the cave you don't see it because it drys away but in the bag it can't so it weeps.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
pH Markers for Emmental? And Amt of shermanii?