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Title: Under salted epoisses style
Post by: mgasparotto on February 02, 2013, 04:22:16 PM

So my epoisses style cheeses are ripening nicely, but when I tasted a bit of the paste I realized that they were lacking enough salt. Is there any way to correct this 4 weeks into the aging? Can I wash with brine at this point or will that hurt the beautiful surface growth?

They look like this: https://cheeseforum.org/forum/index.php/topic,10889.0.html (https://cheeseforum.org/forum/index.php/topic,10889.0.html)

They only have one more cognac wash-can I add salt to that?

Any thoughts would be welcome!

Title: Re: Under salted epoisses style
Post by: Al Lewis on March 04, 2013, 06:56:22 PM

I added a small amount of salt to my cognac wash. My problem is that mine don't seem to be softening. Any ideas??

Title: Re: Under salted epoisses style
Post by: mgasparotto on March 07, 2013, 06:51:54 PM

Al - Mine didn't get gooey until around week 7, about a week after I'd expected.

Title: Re: Under salted epoisses style
Post by: Al Lewis on March 07, 2013, 07:24:54 PM

Good to know. :D

CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: mgasparotto on February 02, 2013, 04:22:16 PM