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Author Topic: Swiss rind question  (Read 628 times)

Offline Boofer

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Re: Swiss rind question
« Reply #15 on: June 17, 2012, 10:24:37 AM »
The rule of thumb is 3-4 hours per pound.

Edit: I need to include the consideration of form factor. If you have a thinner, wider cheese, you would want to limit the salt uptake as opposed to a taller, thicker cheese.

-Boofer-
« Last Edit: June 17, 2012, 08:31:35 PM by Boofer »
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Offline janij

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Re: Swiss rind question
« Reply #16 on: June 17, 2012, 12:37:57 PM »
Oh nice.  I always make 4 gallon batches.  So maybe not too far off.
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Offline janij

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The Three out and swelled
« Reply #17 on: June 23, 2012, 12:31:58 PM »
I have bagged all 3 of the swiss cheeses I made.  Here is a picture of the 3 about to go back to the cave.  The one on the left is the first one I made.  it swelled, then shrunk.  See the raisin look of the rind?  is this normal?  I am thinking not.  Why did it shrink?
The one in the middle was the second attempt.  It swelled the most, but had weird brown dots on it.  The one on the right was the 3rd make.  They all swelled.  Just not very pretty.  Any suggestions?
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Offline Tomer1

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Re: Swiss rind question
« Reply #18 on: June 23, 2012, 03:08:29 PM »
Anyone has a brine calculator which takes shape (Diameter and hight) into consideration?   I keep questioning myself regarding brining in saturated brine with fear of over or under salting.
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