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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: smoky mountain girl on August 14, 2011, 05:04:32 PM
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I was making goat's milk cheddar from Carroll's book and forgot to add the salt to the curds. I put salt on the outside after the first pressing (when I realized what I'd done) and rubbed salt on it after it came out for the last time then I used the bandaging method and it is drying. I am afraid it is ruined. Should I unbandage it and soak it in brine? Thank you for any replies!
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Depends how much you dry salted the rind vs the size of the cheese. There should be some info in the Cheddar Boards on their salt %, I expect you do not have enough in which case yes I'd unwrap and brine.
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Thank you very much! Will do! I hope I don't kill my family learning how to make cheese! Good grief! Maybe it will be a feta/cheddar hybrid. Chetta. Thanks again.