Author Topic: Colby - Low Salt Flavour  (Read 579 times)

Offline tal_d1

  • Medium Cheese
  • ***
  • Location: Israel
  • Posts: 73
  • Cheeses: 7
  • Default personal text
Colby - Low Salt Flavour
« on: October 13, 2012, 09:28:04 AM »
Last week i opened 2 month old Colby cheese. When i made it i put
it is 20% brine solution. I taste the cheese and it has no saltiness at all.
is it o.k or the cheese should have any salty taste ?


Guests, join the CheeseForum.org community to remove this ad.


Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,239
  • Cheeses: 210
  • Contemplating cheese
Re: Colby - Low Salt Flavour
« Reply #1 on: October 13, 2012, 11:28:41 PM »
How long did it sit in the brine?

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline tal_d1

  • Medium Cheese
  • ***
  • Location: Israel
  • Posts: 73
  • Cheeses: 7
  • Default personal text
Re: Colby - Low Salt Flavour
« Reply #2 on: October 14, 2012, 08:25:48 AM »
8 hours. (the cheese was made of 8L of milk).

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,239
  • Cheeses: 210
  • Contemplating cheese
Re: Colby - Low Salt Flavour
« Reply #3 on: October 17, 2012, 12:13:10 AM »
I guess my next question might be "how much pressure did you use to press it?", or "how long did you cook it". Both might result in a cheese that is too hard to permit the salt uptake from the brine.

Also, two months seems a little young. Maybe wax or vacuum-seal part of it and stick it in the back of your fridge to age a little longer.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline tal_d1

  • Medium Cheese
  • ***
  • Location: Israel
  • Posts: 73
  • Cheeses: 7
  • Default personal text
Re: Colby - Low Salt Flavour
« Reply #4 on: October 17, 2012, 09:12:17 AM »
The receipt is from "200 easy homemade cheese recipes".
Milk is h/p.
Press start with 15 pound for 20m than 20p for 30m and then 30p for 2h and
finally 50p for 12h.
The book says that the cheese is ready at 6 weeks old and that
it does not age well so i think 2 month is good.
It was age for a week at 12.5C and then ween rind id dry i wax it and age for 2 months at 12.5C.
The cheese itself is good. Great texture and no bitterness at all and also test good. i just expect it
to have some kind of saltiness.


Guests, join the CheeseForum.org community to remove this ad.