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!
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.
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.