John Kimble
Well-Known Member
- Joined
- Aug 16, 2018
- Messages
- 80
- Reaction score
- 27
I just pulled out three wheels of brie I have had aging in my cheese cave for about a month and a half.
I salted them immediately after the set phase and put them on mats in the cave at 55 degrees and maintained humidity of 75-85%.
I flipped and turned them every day for the first month. Beautiful white mold development.
But....
They are HARD AS ROCKS. Inside and outside its more like a hard gouda.
They smell fine...
What did I do wrong?
I salted them immediately after the set phase and put them on mats in the cave at 55 degrees and maintained humidity of 75-85%.
I flipped and turned them every day for the first month. Beautiful white mold development.
But....
They are HARD AS ROCKS. Inside and outside its more like a hard gouda.
They smell fine...
What did I do wrong?
