Title says it all.
First attempt at a cheese with fruit in it. I've been drying my cheese for only about 2 days now and the rind is just starting to harden.
Anywhere cranberries can be seen on the outside, they are draining liquid.
I've been dabbing it with a cloth to keep it dry, but is this normal?
Thanks in advance!
Are you using whole, raw cranberries? If so, they likely have too much moisture in them for using in a cheese. Dried cranberries are a better choice.
Susan
Thanks for the response!
No, I'm using dried cranberries.
The cheese still doesn't have a good rind on it. I live in a fairly humid area, so it takes time.
There is less liquid coming from the cranberries today (there wasn't a whole lot anyway) so I wonder if it is just a normal reaction to the sugars/acids in the cranberries.
Not related to you question, but rather your name: Are you in Japan? I'm asking as I'm in Japan (Shizuoka prefecture).
I am. I live in Yamaguchi.
Cool :D Sorry to hijack, but can I ask you where you get your rennet, etc?
I usually order mine online from madmillie.com because that's the brand I like.
But you can buy similar from amazon.co.jp and get it quicker.
For anyone else having a similar problem with their cheese:
After a few days, the amount of liquid slowed and finally stopped.
I'm still not 100% sure of what caused it, but it doesn't seem to be a problem.