Any help for too-salty Muensters?

[george]

Well, despite my adventures with blue Muensters, they eventually came out okay (for a first try, anyway).  Problem is they're quite yummy but VERY salty - even to me, and I can be quite the salt hound.  They'll be great to cook with (heh), but I was wondering if there was anything I could do to diminish the salt at this finished stage.  The idea that further aging would reduce it doesn't really make sense to me, but am I wrong?

[Oude Kaas]

The longer you age them, the saltier they get. Next time, use less salt.

[george]

Hmmmm ... I kinda figured that would be the answer.  On the other hand, they seem destined to have a fairy-tale marriage with some potatoes.

I think I got a little overexcited when I was fighting the blue mold on them, and so probably most of the extra salt got absorbed from that (they WERE kinda flat).  Next time I'll pay more attention.  Thanks, Oude!

[zenith1]

I wouldn't ditch the wheel, i would find a use for it just as you suggest.

[george]

Oh, no, I'd never do that!  They taste too good, despite the salt, all b. linensy, to do that!  (and there are three of them, actually).  So as long as I don't add any extra salt to whatever I'm making with them, they'll be absolutely perfect.

[george]

Remember these?

We used the first two on top of potatoes.  The third one got tossed into a different fridge and forgotten for the last four months.  Opened it yesterday.  WOW!  Almost totally different cheese!  Somehow it managed to retrieve some moisture, it was no longer really really dry.  And while it was still salty, it was nowhere near as salty-tasting as before!

I have no idea how this counter-intuitive miracle happened, but I'm very happy it did!     Teach me a lesson about not being so impatient all the time!