This weeks episode focuses on making and maintaining your brine, which is an essential step in making some hard cheeses. I have even seen brine used to salt Camembert.
The good news is that you do not have to throw away your brine each time you make cheese. You can simply clean it and rebuild the brine before you use it again.
Here is the table that I mentioned during the episode.
Just note that the table above is at standard conditions of 15.6°C/60°F and only goes up to 26% as then fully saturated. Any additional salt will not dissolve.
Listener questions this week were about;
- How to taste a Stilton without a cheese trier,
- Can you use an aluminium pot to make cheese, and
- A testimonial about my Parmesan recipe.
Keep sending in those questions via voicemail and email as I really enjoy answering them on the show.
Also, if you think you have a cheese making story to tell, drop me an email. I would love to have you on the show as my next guest.
If you wish to receive the show on your portable apple device each time I release an episode, you can subscribe via iTunes. You can also subscribe via Stitcher, just search with that app.
So, until next time curd nerds, remember to Keep Calm and Make Cheese!
betty j says
what can I do about asmall patch of green mold on farmhouse chedder the wax had a small hole
Gavin Webber says
Hi Betty. Wipe the affected part of the cheese with a cloth dipped in a brine solution. It should wipe off and be fine to eat. Gav