Hi, I am making my first Morbier using the recipe from Artisan Cheese Making at Home by Mary Karlin. In her recipe, she calls for making a wash using b. linens, salt and water and wiping the cheese down once with that and then switching over to a simple brine applied twice a week for several weeks. My confusion lies in that she states to save the b. linens wash for future use but does not say when that will used. In reading two Morbier recipes here, one (Kelly's recipe) calls for the b. linens rub every other day and the other calls for the simple brine rub. My questions is, is one more effective than the other in producing the orange rind? Is one more 'correct'? Any elucidation would be very appreciated
btw... the two sides meshed very well together and veg. ash is really messy to work with, but I know the end result will be worth it
