So, I spaced on my 4 hour pressing time on my Leerdammer cheese. It is a 10 gallon make and it has pressed overnight.
how can I expect it to be different from the others that pressed for only 4 hours?
Any adjustments I should make to it going forward, brining, aging?
thanks
I am not familiar with Leerdammer. Is it a cheese that is brined or salted only after pressing? Or is salt added to the curds before going into the press?
If it is pressed first, then salted, a longer time in the press means more time for acid to develop. This will make the flavor sharper, more like a cheddar, and it will make the texture more crumbly.
It goes into the brine after pressing.
So no way to compensate. Oh well I must pay closer attention.
In all likelihood it will still be a tasty cheese, probably just not exactly what you were expecting.
Quote from: steffb503 on March 02, 2019, 12:01:09 PM
So, I spaced on my 4 hour pressing time on my Leerdammer cheese. It is a 10 gallon make and it has pressed overnight.
how can I expect it to be different from the others that pressed for only 4 hours?
Any adjustments I should make to it going forward, brining, aging?
thanks
Do you monitor pH when you press? If you intentionally or accidentally left the cheese in the press overnight and it was an active culture, the pH could have dropped drastically, resulting in a sour, crumbly cheese. I have had 4-gallon makes reach my target pH of 5.3-5.4 within hours. I check every 15-30 minutes after the first hour of pressing.
Is the one that was pressed for four hours also a 10 gallon make?
-Boofer-
For cheeses that are salted after pressing, I check the pH fairly often, usually aiming for 5.3 or so.
Thanks all. I will make sure I pay closer attention.
I have not been able to quite understand how to use my PH meter. Every year I say i am going to master it , but never really do.
What kind of meter do you have?