Member Daznz and I both have the same question in this thread (https://cheeseforum.org/forum/index.php/topic,2056.msg16813.html#msg16813), what are good attributes and what are some good examples for brushes for brushing pressed cheese's natural rinds?
Plastic or brass wire, stiff like a grill brush or softer like a toothbrush?
I use plastic for cleaning it a very soft brittle brush I got from Glengarry. Works better than paint type brittles and doesn't rent the skin.
Ditto on that. I think my brushes have nylon bristles that are rather stiff
Thanks you two, are they paint brush style or kitchin scrub brush like option #1 (http://www.amazon.com/gp/product/images/B00004OCL2/sr=8-7-spell/qid=1254394627/ref=dp_image_0?ie=UTF8&n=284507&s=kitchen&qid=1254394627&sr=8-7-spell) or option #2 (http://www.amazon.com/Cuisinart-89731-PARENT-Angled-Brush/dp/images/B001DGDL2Y/ref=dp_image_1_0?ie=UTF8&s=kitchen&img=0&qid=1254394627&sr=8-2-spell&color%5Fname=1)?
I use an Option #1 variety. It's not too stiff and I can apply more pressure or less as the problem requires. Minimizes brush stroke impressions on my cheese face.
-Boofer-
I use these from Glengarry a very soft brislte.
Still haven't bought any new clean brushes for my natural rind Havarti's so I used the green side of a new and thus clean Scrub-It scour pad from Dollar Store. Gotta buy some proper brushes!
Me too, a medium stiff nylon brush
Picked up a small size, "medium" stiffness brush from Wal-Mart today for USD2.25.
Easy to clean in dishwasher versus green scour pad above which I only used once as can't properly clean.