Author Topic: Brine for Gruyere?  (Read 1326 times)

jakobs

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Brine for Gruyere?
« on: January 01, 2011, 10:01:15 PM »
Greetings and happy new year!

I just tried my first Gruyere-type cheese and it is under the press now.
What about brining, I read somewhere that propionic is very sensitive to salt.

Given that I will brine for 3-4 hrs per pound of cheese, how salty should my brine be?

Regards,
   Jakob S.