I am sad to say that one of my cheeses did not make it through to maturity.
One of two bandaged Red Leicesters kept in its own Tupperware container had gotten far too damp. While the good one sits covered in a thick solid mas off nice green mold the other had turned moist, slimy and black. After peeling the bandages off the rind had gone soft. After cutting it the inside was good.
Texture was good although slightly rubbery - think is may still be using too much rennet - comments welcome
Taste was far too salty. I used two table spoons as per the Rikki Carroll recipe. This is for a 2 gallon recipe and i am surprised as the same qty has worked fine for a cheddar of the same size.
I know what to do about the rot - keep a closer eye and keep the moisture level down but any advice on the salt qty and rubbery texture would be great.
Thanks to all in advance
T
