Wiki: Salt Types
Chemically there are many types of salts, the ones used in cheese making are common household eating salt, a mineral composed primarily of Sodium Chloride (chemical abbreviation is NaCl) and . . . →...
View ArticleWiki: Dry Salting Curds
This article discusses the five main factors that control the dry salting of curds method of salting cheese, curd size and temperature, and salt type, amount, and application method. Many . . . → Read...
View ArticleWiki: Dry Salting Rinds
This Wiki Article discusses dry salting cheese rinds, a procedure normally performed after forming the cheese and before air drying and aging. This salting method is commonly used with mold ripened...
View ArticleWiki: Making Brine
This wiki article discusses making brine which is used in cheese making both temporarily bathing formed pressed cheeses for salting (examples are washed curd cheeses such as Gouda) or permanently...
View ArticleWiki: Brine Bathing Cheeses
This Wiki Article discusses temporarily bathing or soaking formed and pressed cheeses. This is normally done after pressing with a high salt content brine. Once in the brine, the cheese . . . → Read...
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