Author Topic: 3 Pound Edam Mold  (Read 735 times)

Offline Stinky

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Re: 3 Pound Edam Mold
« Reply #15 on: February 27, 2015, 03:10:39 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.
It's probably a pathogen.

Offline Al Lewis

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Re: 3 Pound Edam Mold
« Reply #16 on: February 28, 2015, 12:09:27 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.
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Offline Danbo

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Re: 3 Pound Edam Mold
« Reply #17 on: February 28, 2015, 02:45:32 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

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Re: 3 Pound Edam Mold
« Reply #18 on: February 28, 2015, 02:48:03 PM »
I think it's one of those " to-ma toe   to-mah-toe things.
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Offline Danbo

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Re: 3 Pound Edam Mold
« Reply #19 on: February 28, 2015, 02:51:58 PM »
Al: I think you're right - it's just a matter of habbit...

Offline Mike Richards

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Re: 3 Pound Edam Mold
« Reply #20 on: March 01, 2015, 08:38:19 AM »
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.
If only I could make cheese as well as I grow a mustache...