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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: bgreen on August 02, 2013, 01:19:08 AM

Title: Reusng Brine
Post by: bgreen on August 02, 2013, 01:19:08 AM

Hi i have just made some Camembert and wondering if the brine i have used with Penicillium candidum can be reused for other types of cheese or will this cause contamination.  Just not sure if the brine is such an inhospitable medium that it kills off moulds like that.

Thanks for your advice Bruce

Title: Re: Reusng Brine
Post by: WovenMeadows on August 03, 2013, 01:52:39 AM

If worried about passing on the PC to future cheeses, just boil your brine first. It will still have the same salinity and minerals and pH.

Title: Re: Reusng Brine
Post by: linuxboy on August 03, 2013, 03:40:02 AM

If it's saturated, it's fine. But filter. Surface growth and surface biofilm are no good.

Title: Re: Reusng Brine
Post by: Spellogue on August 04, 2013, 03:26:06 AM

Quote from: linuxboy on August 03, 2013, 03:40:02 AM

If it's saturated, it's fine. But filter.

Up to now I've been maintaining a separate brine for blues, but if I can confidently use the same brine for everything I'll much rather do that.  Anything to free up space in the fridge is a boon.

Title: Re: Reusng Brine
Post by: bgreen on August 04, 2013, 03:59:11 AM

Thanks for the advice WovenMeadonws and Linuxboy..... cheers