Print Page - Surface cracks 2-3 months into aging

Title: Surface cracks 2-3 months into aging
Post by: Dorchestercheese on April 17, 2018, 11:26:54 AM

I have a Gouda that had some superficial surface cracks after 3 months of aging. It's sister eaten at 2 months had no cracks. 2lbs size. Did it dry too quickly after brining or is the cave too dry?

Title: Re: Surface cracks 2-3 months into aging
Post by: AnnDee on April 29, 2018, 12:15:48 AM

Either the cave to dry or, if it cracked straight after or during brining, the brine is too acidic.

CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Dorchestercheese on April 17, 2018, 11:26:54 AM