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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: rattman on December 23, 2011, 07:26:24 PM

Title: Should cheese be flipped over half way through brining????
Post by: rattman on December 23, 2011, 07:26:24 PM
Simple question.

If I do flip, should I sprinkle salt on the newly exposed top side like I did at the beginning of the brine?

Thanks all!!
Title: Re: Should cheese be flipped over half way through brining????
Post by: linuxboy on December 23, 2011, 07:33:47 PM
Not absolutely necessary to salt on top, no. You can brine normally, but be sure to flip.
Title: Re: Should cheese be flipped over half way through brining????
Post by: rattman on December 23, 2011, 09:31:57 PM
Thank you sir!! :)
Title: Re: Should cheese be flipped over half way through brining????
Post by: Cheese Head on December 24, 2011, 02:58:58 PM
rattman, see the second Salmon Arm video here (https://cheeseforum.org/forum/index.php/topic,1176.msg17869.html#msg17869), at the 3:00 min mark where they sprinkle dry salt on top of newly brining cheeses as you (& I do), but they don't say if re-dry salt exposed cheese after turning in brine.

I probably should salt my Gouda's after turning but I'm too lazy and just give them a turn every few hours.
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