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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Forming Cheese => Topic started by: silverjam on November 19, 2011, 10:02:50 AM
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Halloumi recipes generally say you can store the cheese in a mid-strength brine for up to six months in the fridge. I am hoping to shorten that option and vacuum seal my Halloumi cheeses. Does any one have experience with the vacuum seal option? I am guessing you could use a heavy brine for a week or two (as opposed to mid-strength for a few months) and then vacuum? I don't want to seal the cheese too early or not brined enough and find out too late.
Any thoughts?
Silver
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Hi Silver,
I have actually heard from a few sources that you don't need to brine but just salt and then vacuum seal it. Personally, i have yet to try it but want to. I can't seem to get the brine right and it becomes just too salty. Have also frozen some to keep it and it seems to work okay.
Richard