For a cheese to become a truly washed rind style, we need to develop the rind with a variety of yeast and bacteria. To do this, we literally wash the cheese with a solution. The solution is made up of yeast, bacteria, salt and water. This is then scrubbed onto the cheese using a brush. This action, scraps the surface and therefore provides more surface area and opportunity for the organisms to grow. The process of scrubbing also enables us to spread the solution across all surfaces of the cheese. Our cheese has had its first wash today.
Monday, February 28, 2011
Day 8 - Life of Cheese
For a cheese to become a truly washed rind style, we need to develop the rind with a variety of yeast and bacteria. To do this, we literally wash the cheese with a solution. The solution is made up of yeast, bacteria, salt and water. This is then scrubbed onto the cheese using a brush. This action, scraps the surface and therefore provides more surface area and opportunity for the organisms to grow. The process of scrubbing also enables us to spread the solution across all surfaces of the cheese. Our cheese has had its first wash today.
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I've never had a cheesemaker explain to me the difference between a washed rind and a smear ripened washed rind. I believe the former focuses on encouraging a culture of mould aswhere the latter focuses on encouraging a culture of bacteria. Is that correct?
ReplyDeleteWashed rind and smear rind are the same thing. The principle is to smear the culture across the surface, principally spreading the cultures.
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