Asiago - and brine

[Bernardsmith]

The recipes I have for asiago suggest that I wash the cheese twice a week using a "simple brine" . Should this brine be fortified with vinegar and Ca Cl or is it simply salt and water? Last question: how strong should this brine be? (I had brined the asiago in an 18% solution after I had pressed it. Thanks

[H-K-J]

If you still have the brine you used I'm sure you can use it.
I don't think you need a saturated brine or you could make up a wine brine.

[Bernardsmith]

Many thanks H-K-J.

[Al Lewis]

The 18% brine you made for the initial brining should have had white vinegar and CaCl in it.

[Bernardsmith]

Right - so is that what is meant by a "simple brine"? I guess I wondered if the recipes meant just wash with salted water....

[Gregore]

 A wash brine is usually 3 to 4.5 percent salt by weight  some times with PLA 

18 percent will be too salty for a wash , unless you want very little to grow on the rind