Moulding at 6.4? I have a hard time believing that.
You can scale the times down directly, assuming you are at the same temperature. Somewhere I have a Dairy Journal article about brine time, temperature and final salt content. If you search through google videos for formaggio you'll see videos of alpine cheeses being made that skip the brine. Instead they just use a slow, prolonged processes of dry salting and scrubbing.
Thanks, Francois. Under "formaggio" I'm getting a billion hits - any help on a tighter search term, yielding the salting regimen you're talking about?
I'm also a little lost on the moulding pH comment - I shoot for 6.3-6.45, and am in that zone (last make, hooped at 6.43). Can you talk about what you mean here?
