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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: elkato on March 03, 2014, 01:01:07 AM

Title: Brine time for a large wheel
Post by: elkato on March 03, 2014, 01:01:07 AM

A friend of mine who owns a cheese factory told me that my Raclette cheese lacked a bit of salt, I have been using the recommended amount of time (In this forum) 3-4 hours per Lb.
I am making large wheels 12-13 Lb 10inch diameter, and my brine/cave is at  50F
he recommended 90 hours for a cheese this size but that amount is close  8 hours per pound witch seems high (double what I was doing) any recommendations ?

Title: Re: Brine time for a large wheel
Post by: DrChile on March 03, 2014, 01:25:39 AM

Mike did a 12 pound ( I think) park and there was discussion on how long to brine: http://cheeseforum.org/forum/index.php/topic,11875.15.html (http://cheeseforum.org/forum/index.php/topic,11875.15.html)

I brined my 8 gallon make (parm) for 15 hrs.  Won't know for another 10 months how it turns out though... ;)


Trent

Title: Re: Brine time for a large wheel
Post by: elkato on March 03, 2014, 03:13:16 AM

Thank you! I had read that topic but could not find it. if a 100 pound Parmesan stays in brine for 5.5 hour per pound then my friend has to be wrong on his 8 hour per pound recommendation for a raclette!!
and if mine was laking just a bit more salt at 3.5 hour per pound then I will just increase it to maybe 4h?