CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: tal_d1 on October 13, 2012, 02:28:04 PM
-
Last week i opened 2 month old Colby cheese. When i made it i put
it is 20% brine solution. I taste the cheese and it has no saltiness at all.
is it o.k or the cheese should have any salty taste ?
-
How long did it sit in the brine?
-Boofer-
-
8 hours. (the cheese was made of 8L of milk).
-
I guess my next question might be "how much pressure did you use to press it?", or "how long did you cook it". Both might result in a cheese that is too hard to permit the salt uptake from the brine.
Also, two months seems a little young. Maybe wax or vacuum-seal part of it and stick it in the back of your fridge to age a little longer.
-Boofer-
-
The receipt is from "200 easy homemade cheese recipes".
Milk is h/p.
Press start with 15 pound for 20m than 20p for 30m and then 30p for 2h and
finally 50p for 12h.
The book says that the cheese is ready at 6 weeks old and that
it does not age well so i think 2 month is good.
It was age for a week at 12.5C and then ween rind id dry i wax it and age for 2 months at 12.5C.
The cheese itself is good. Great texture and no bitterness at all and also test good. i just expect it
to have some kind of saltiness.