SC - Re: Trying Cheese (no, really trying)
ChannonM at aol.com
ChannonM at aol.com
Mon Sep 25 11:31:56 PDT 2000
In a message dated 9/25/00 1:29:12 PM Eastern Daylight Time, Master A writes:
> Do Not... as in, do not, succumb to the temptation
> to add too much weight in the early stages (even period authors are very
> clear on this); unlike your little problem with curds shooting out the
> holes, what you'll be left with (in addition to the aforementioned
> shooting) will be dry and unpleasant. I would guess that you'll end up
> with little wheels, each just shy of eight ounces, and you probably want
> a minimum ripening period of about ten days for wheels that size. That'd
> be for a not-really-sharp, creamy cheese like, say, Tomme, or York. In
> short, slipcote.
Well, seems I jumped the gun and added two more cans this afternoon. We'll
see what happens. The next step will be to dress the cheese and then dry it.
This should take 3-5 days according to the instructions. Once the outer layer
has dried, should I parafin it to let it ripen for the rest of the 10 day
period? I don't recall the slip coate being waxed. I could rub it with salt
or vinegar as Mistress Aoife suggests. Or should I store it in the
refridgerator or in the basement? Any input here is appreciated.
Hauviette
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