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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: Penny C. Liam on January 27, 2015, 02:09:27 PM
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I made a blue and the instructions read to
" scrape and smear every 20-30 days" in Ricki's book.
I can't seem to find what "smearing" is . I suppose it is taking a wet cloth with brine and rubbing the rind but I don't know.
Thanks anyone for opinions or advice.
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Hi Penny,
Yes that was confusing to me as well - and quite frankly put me off for a white.
Well having only made one and not yet tasted, I suppose the Only thing is to ask what sort of rind you would like on your cheese. If you want a clean rind then keeping the mold under control with a cloth dipped in a Brine wash - don't make the cloth too wet as you want to control the mold not bathe the cheese. To be honest of all the blues in these pages - and there's a lot of them - I haven't seen any that need scaping. Or maybe I haven't seen them. The link is to the one I'm making now - it looks more gruesome than it is :)
http://cheeseforum.org/forum/index.php/topic,13675.0.html (http://cheeseforum.org/forum/index.php/topic,13675.0.html)
-- Mal