Today, I removed my first 2 gallon Gouda from it's mold and placed it into the brine...now the questions:
My Gouda is floating in the brine with just the bottom above water- is this normal? I am hoping it will sink as it takes on salt?
Ricki's recipe says to brine for 12 h and here it recommends to brine 3-4 h per lb (6-8h for me, I'm assuming)- what do you recommend?
I made the brine yesterday (1 gallon spring water, 2lb cheese salt, 1T calcium chloride), and I cooled it and refridgerated it. After this what kind of container do you use to keep it in the fridge? Currently, I have it in a big stainless bowl, and it's fine for a day but a bit much for long term storage (not to mention it lacks a lid).
Thanks for the help and sharing of expertise!