Hello all,
I hope this is being posted in the correct area. I am trying to find a method to approximate / ascertain a recommended amount of dry salt per lb of cheese. I cannot seem to find anything. I have found some resources that say things like '1 tsp per 1/2 lb' but there is no reasoning behind these amounts. If anyone could give me measurements along with reasoning behind, that would be greatly appreciated.
The cheese in question would be a standard tomme. The salting method is a dry salt rub, no brining. Average wheel sizes are around 7 lbs before aging.
Thank you! If you need any other info please let me know.
I do Tommes with 2% dry salt, 1% on the top, rub a bit on the sides, once it's absorbed flip and repeat. In your case 2% of 7lbs would be ~63.5g or 2.25oz. From the top of my mind most dry salted cheeses I've made were 2%, with a few Cheddars at 2.5%.