To Salt or not to Salt

[TommyTW15]

Hey Everyone,

I am attempting a Gorgonzola recipe today which is quite different to the usual two batch recipe's. It is very simple as below

1. Heat Milk to 30C and add starter and PR
2. Ripen for 30mins
3. Add rennet and set for 30 - 45 mins
4. Cut into 2.5cm cubes and laddle into molds
5. Drain in a warm enviroment for 2 days turning frequently
6. Remove from molds and salt the surface and let dry for two days
7. Pierce the cheese and store for 2 - 3 months

My issue is that all the other recipes i have seen require the curd to be salted before molding. Would salting the rind be sufficient?

Tom

[Tomer1]

Gorganzola is dry salted ,
This ristrics the blue to the paste.

Salting should be sufficient given enough salt, if its the first time your dry salting I suggest you read a bit about to so you get it right.

[TommyTW15]

Will do mate. This is the first time i have made a cheese that required so little work on the curd itself. It all just seemed a bit too simple just laddleing cut curd into molds and letting them drain.

T

[Tomer1]

Well it doesnt require some attention to hit the right acidity and moisture level. 
You can over drain it or under acidify and then you dont get that amazing creamy texture which the PR increases even further.