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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

Title: Halloumi - Brining and Vacuum Sealing.
Post by: silverjam on November 19, 2011, 10:02:50 AM

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

Title: Re: Halloumi - Brining and Vacuum Sealing.
Post by: Melbourne Cheese on November 19, 2011, 11:22:07 AM

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