Author Topic: Emmental - Pressing & Brining Temperature  (Read 1378 times)

mcfly

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Emmental - Pressing & Brining Temperature
« on: December 08, 2010, 10:59:21 AM »
Im making Emmanal and was told that I had to keep the temperature around 22 while pressing and brining?  How important is this for brining? Am i right in saying that its good to keep this temperature while pressing to get a good knit? I had a bit of a disaster and accidentally heated my brine to 37c so I'm worried I have killed my cheese? When I took it out of the brine it felt quite firm? Think I may have recooked it!

Thanks

Steve