mnml
Member
- Joined
- Nov 7, 2013
- Messages
- 7
- Reaction score
- 0
The cheese in my aging room develops blue, perhaps due to an increase humidity level from transitioning from cool into warm seasons, or from a higher frequency of entering batches into the aging room.
I wonder if the salt solution has enough salt. I wash these cheeses every day while they are young, and rotate when I wash the older batches, allowing them some days off to develop a diverse blend of "character-forming" molds that are naturally present in the optimum conditions.
What would be a good % of salt per gallon of water to wash these hard, natural-rind wheels?
What is a good humidity level for the aging room, which also houses a small section of semi-soft, washed-rind cheese in addition to the majority, hard, natural-rind cheese?
I wonder if the salt solution has enough salt. I wash these cheeses every day while they are young, and rotate when I wash the older batches, allowing them some days off to develop a diverse blend of "character-forming" molds that are naturally present in the optimum conditions.
What would be a good % of salt per gallon of water to wash these hard, natural-rind wheels?
What is a good humidity level for the aging room, which also houses a small section of semi-soft, washed-rind cheese in addition to the majority, hard, natural-rind cheese?
