CheeseForum.org » Forum

Morning Necol, no for the straight ash brie, I didn't use the water bath.  If I was to make an ash blue though, I think that I would hot water dip first, let dry for a few hours, then add the ash.

I was looking through cheeselinks website and found this below.  I was wondering if this would help in the softer cheese blue's in keeping the paste open a little better for the blue veining?   Any help/advice would be much appreciated.

http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Sigma-30-Saccromyces-Yeast-p151.html

Thanks!! I hadn´t seen your reply!