CheeseForum.org » 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

Title: Colby - Low Salt Flavour
Post 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 ?

Title: Re: Colby - Low Salt Flavour
Post by: Boofer on October 14, 2012, 04:28:41 AM

How long did it sit in the brine?

-Boofer-

Title: Re: Colby - Low Salt Flavour
Post by: tal_d1 on October 14, 2012, 01:25:48 PM

8 hours. (the cheese was made of 8L of milk).

Title: Re: Colby - Low Salt Flavour
Post by: Boofer on October 17, 2012, 05:13:10 AM

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-

Title: Re: Colby - Low Salt Flavour
Post by: tal_d1 on October 17, 2012, 02:12:17 PM

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.