GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) > STANDARD METHODS - Forming Cheese
Cheese Cloth marks
bansidhe:
Today I made the Tomme Style Cheese from Cheesemaking.com. I think things went pretty well over all (time will tell). However, I lined my mold with butter muslin which left creases in the sides of the cheese. I am concerned that this is not ideal when you go to age the cheese due to the 1)extra surface area and 2) the creases are not as exposed to air. Anyway, does it matter that the surface of the cheese is not porcelain smooth? If so, what do you do if you have creases in your cheese? Thanks again!
rsterne:
I have found a decent trick to help reduce the creases.... I lay the cheesecloth over the top of the mould, but don't press it down into the cavity.... I turn the cheese over, place it on the cloth and allow the weight of it to pull the cloth down into the mould.... I add another piece of cloth on top (or fold over one side), and add the follower.... Then I hold the follower down, and pull up on the cloth all around the edge to remove as much excess cloth at possible....
You always get a few wrinkles, you can get rid of them by turning the cheese and placing it back in the mold after your last pressing, without cheesecloth, then press gently.... Usually 1/2 psi for 1/2 hour is enough to get rid of the wrinkles.... and it will help make both sides of the cheese the same shape as well, instead of having the top and bottom different.... You will likely have to thump the mould upside down to get the cheese out.... ::)
Bob
bansidhe:
Great! I did remove th4e cloth at the end and press a bit. That did help.. I mean there are still wrinkles but there are not as bad. Next time, I'll try your trick of letting the weight pull the cloth in. Thanks again!
paulabob:
Plyban also works. It's not as long lasting as cheesecloth, but I do love it for how few wrinkles it produces.
bansidhe:
Awesome! I may try that out. Thanks!
Navigation
[0] Message Index
[#] Next page
Go to full version