I made munster for the first time using Ricki Carroll's recipe. Put it in saturated brine but forgot to take it out after 12 hours. Ended up in the brine for 24 hours. Is there any fix to this problem??
When I took it out this morning, I put the cheese in some unsalted water hoping to draw out some of the salt. After a little more than an hour, it felt like the surface was getting softer so I removed it. Any advice?
Also, another question...per Ricki's recipe, the cheese is not pressed, but curd molds under it's own weight. The rind on the top and bottom is smooth and well formed, but the rind on the sides is rough, showing the shapes of the curds. Is this right??