Blue Cheeses - Brine Bath or Dry Salt Rub

[Melbourne Cheese]

Hi all,

I made some blues today and if I follow the recipe they have to sit in a brine for 90 mins.  I was wondering if anyone has used a salt rub rather than a brine?  If so, any particular type of salt I should use and how much?  Would be keen to try something different.

[linuxboy]

Yes, the difference is based on the tradition and the effect you want to achieve. With blues, you can control surface flora and blue growth by creating a salt gradient. You use normal flake salt for this, run of the mill medium dissolution rate. You need to salt to a final salt content appropriate for the style, which is usually 2-3%. The gradient should be 6-7% on the surface to discourage flora growth.

[NimbinValley]

I sometimes get a browning on the cut surface of my blues.  I assume this is contamination ( ? niger ) that maybe came from the brine bath and maybe surface salting would overcome this?