Print Page - Advice, Forgot to brine or salt my colby.

Title: Advice, Forgot to brine or salt my colby.
Post by: adalton on February 14, 2012, 04:18:02 AM

I made a Colby with raw cow's milk the other day, but ended up pressing in the whey, air dried and waxed it. As I was taking it to the cave it dawned on me that I never added salt to it. Obviously, salt will intensify the flavor and preserve it. I was going to let this one go for 60 days and eat it. Should I remove the wax and brine it, or will it be OK to let it go?

Andy

Title: Re: Advice, Forgot to brine or salt my colby.
Post by: linuxboy on February 14, 2012, 04:55:33 AM

Unless you use some fancy culture engineering, you need salt in cheese for it to age properly and develop flavor. Take wax off, remelt the wax, brine, dry, and rewax.

Title: Re: Advice, Forgot to brine or salt my colby.
Post by: zvisaar on February 14, 2012, 09:37:15 AM

i thing too its better to dissolve the wax and put it in salted water 15-18% for at least 1-8 hours and then dry and rewax it

Title: Re: Advice, Forgot to brine or salt my colby.
Post by: Cheese Head on February 14, 2012, 11:10:09 PM

Andy, our Wiki: Salt's Function (https://cheeseforum.org/articles/wiki-salts-function-in-cheese/) article lists the many ways that salt is needed for cheesemaking.

Title: Re: Advice, Forgot to brine or salt my colby.
Post by: adalton on February 14, 2012, 11:29:46 PM

Thanks everyone, can't believe I forgot such a critical step in the cheese making process. It's in the brine as we speak. Live and learn!

Andy

Title: Re: Advice, Forgot to brine or salt my colby.
Post by: Cheese Head on February 15, 2012, 12:08:15 AM

We've all done dafter things . . . my problem is turning the heat on my stockpot vat and not setting a timer to come back and check in 2 minutes :(.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: adalton on February 14, 2012, 04:18:02 AM