Is anyone familiar with cheeses where the salt is added after cultures but before rennet? Finding some cotija recipes directing this, but it is not a method I am really familiar with. Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types. Thx!
Quote from: klschnepp on May 12, 2016, 12:02:03 PM
Is anyone familiar with cheeses where the salt is added after cultures but before rennet? Finding some cotija recipes directing this, but it is not a method I am really familiar with. Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types. Thx!
Crescenza. (https://www.cheesemaking.com/Crescenza.html)
-Boofer-
Thanks for the tip! Super interesting the recipe you shared characterises the early salt addition as a way to retain moisture. Seems really just as a method to halt acid development. Appreciate the assistance.