Hi I made a 9LB emmenthaler and used The cheese makers manual recipe. My question is about rind development, it says to wash the rind with a 3% brine every 2 days for 10 days. My question is am I trying to get a good smear going on to keep the gas in or is it just to prevent un wanted mold.
Thanks
John
John, it sounds like you are looking for some b. Linens development. With a high moisture cheese like a tallegio, this would result in a "stinky cheese" with a softened paste. With a hard/low moisture cheese like an emmental, the b. Linens will contribute some flavor note (and color) and a bit of smell, but it will not soften; however, it will help to prevent mold (because the b. Linens will out-compete it). The b. Linens will not do anything to help keep the gas in per se, but to the extent that the regimen helps to develop a proper rind, smooth and yet with some elasticity, that is a key for holding in the gas.
It keeps the mold off of the cheese John. Once the rind develops the 80° phase will blow it up like a balloon. ;D
Thanks Al. I am really looking forward to this one.
John
My "butternut" P shermani cheese got infected by b linens and it actually sort of messed up the flavor of my cheese. I would recommend keeping the rind of your cheese acidic if you can unless you are alright with having your final product taste funky.
Quote from: DoctorCheese on June 20, 2017, 06:03:51 AM
My "butternut" P shermani cheese got infected by b linens and it actually sort of messed up the flavor of my cheese. I would recommend keeping the rind of your cheese acidic if you can unless you are alright with having your final product taste funky.
Hi Doc. I plan on washing the cheese with 3% brine to prevent any mold from starting.