CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: mgasparotto on February 02, 2013, 04:22:16 PM
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So my epoisses style cheeses are ripening nicely, but when I tasted a bit of the paste I realized that they were lacking enough salt. Is there any way to correct this 4 weeks into the aging? Can I wash with brine at this point or will that hurt the beautiful surface growth?
They look like this: http://cheeseforum.org/forum/index.php/topic,10889.0.html (http://cheeseforum.org/forum/index.php/topic,10889.0.html)
They only have one more cognac wash-can I add salt to that?
Any thoughts would be welcome!
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I added a small amount of salt to my cognac wash. My problem is that mine don't seem to be softening. Any ideas??
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Al - Mine didn't get gooey until around week 7, about a week after I'd expected.
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Good to know. :D