So does anyone have a good trick minimizing the amount of marks left on wheels from cloths. I've tried muslin and Plyban. Plyban seems to be a bit better but I can never smooth out the cloth completely.
Any ideas?
Plyban is a good start. Then do a "naked" press in the mould without the plyban for a few hours if it's a hard cheese. If it's a semi-hard cheese like a gouda or havarti, you don't even need to apply pressure. Just put your cheese naked in the mould and put them in the cave for a few hours if you want to slow down the acidification right before the brining.
If it's a cheese that gets rubbed or washed during its affinage, those lines magically fade. 8)
-Boofer-
Very interesting. What about curds falling out through drain holes if I press them "naked"?
Yes, the cheese will get nipples. So don't press too hard during a naked press. For semi-hard cheeses, you don't need to press at all, just leave it in the mould with the lid on and place it in the cave for a few hours to slow down acidification.
Quote from: Spoons on August 22, 2014, 02:44:14 PM
Yes, the cheese will get nipples. So don't press too hard during a naked press.
::)
We used to call them "nubbins". ;)
-Boofer-
The only issue is with something like cheddar where I have to apply significant pressure...