Jersey is fresh again. Gearing up to make cheese. In our standard batch of cheese, - we use two gallons of milk, which yields a two pound cheese. For all the varieties that we make (colby, cheddar, derby, parmasean, mozzerella, romano, montasio, gouda) directions call for two tablespoons of salt.

We have always strictly adhered to each recipe's directions, but would like our cheeses to be just a little saltier. Would you be hesitant to use a little more salt. Is it just about taste? Or,is the salt nothing to tinker with.

-- homestead2 (homestead@localnetplus.com), July 25, 2001

Answers

I would hesitate to use less salt, but I've had good results upping the salt content. I make one type of cheese that is completely raw, and it is VERY dry, strong and salty, perfect for grating over pasta. Using 5 gallon batches, I let it curdle naturally overnight, and instead of cutting and cooking the curd, I just hang it up to drain for about 24 hours. The next morning, I shred the lump, salt it to taste, and load it into the press. I use a Dutch style lever press, with a large sized plastic cheese mold, and hang a full, extra large bleach jug at the extreme outer end of the lever. Take it out the next day, rub it down with salt, and put it on a cheese rack in a cool location to dry, reapplying the salt as needed. (It's going to weep moisture for a while as the salt draws it out) Once it's dry enough that the salt won't stick to it anymore, I brush off the remaining salt crumbs, coat with wax, and store to age. The end result is very close to Greek Myzithra. They seem to keep indefinitly, and improve with age. If it gets a little mold on the outside during the curing process, this stuff is dense and salty enough that you can just trim it off.

Side note - don't try this in humid weather, this type of cheese is VERY prone to picking up yeasties from the air. Fortunately, a little goes a long way, so even the most enthusiastic pasta fan will only need to make 4 or 5 of these a year.

-- Connie (Connie@lunehaven.com), July 26, 2001.

We prefer ours saltier also and it works fine to increase the amount.

-- diane (gardiacaprines@yahoo.com), July 26, 2001.

http://www.cheesemaking.com/ http://www.leeners.com/cheese.html

My two favorite sites, the second has great kits, which are great for gifts! Also click on their search, for sausage, soap, homebrewing, just about anything.

Back to the question, I find flaked salt, that I buy from the first addy, much saltier than plain table salt, also never use iodized salt, once again, have no idea why, just that's what the cheesemakers say! And it is all about taste, you can add more salt if you want to, just remember when dealing with salt that ages, that all the flavors ripen, so the longer the cheese ages, you may end up with to much salt in the end. Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), July 26, 2001.

The iodine gives the cheese a greenish cast. That's why kosher or canning salt is recommended.

-- marilyn (rainbow@ktis.net), July 27, 2001.

The moon has iodine?

-- Don Armstrong (darmst@yahoo.com.au), July 27, 2001.

Tinker , tinker !!!

-- kelly (kellytree@hotmail.com), July 30, 2001.

Don, You are so knowledgeable, I can't imagine you dont already know what I am about to tell you. Green cheese is not cheese with a green color, but rather, cheese which hasnt aged yet. It tastes "green", or unripened.

-- daffodyllady (daffodyllady@yahoo.com), July 30, 2001.