Monday, June 30, 2008

Tomme style cheese continue

the cheese fresh from the mould

I air dried them overnight at 70F (21C)

I brined them in a 24 % saturated solution for about 3 hours per pound


One can see clearly the difference in curd color which I reckon is due to the variation in temperature during cooking. Some was more absorbent than others and there is without a doubt a difference in Ph among the curd.

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