[Cheese] Gruyére help

[Dr Damon Lowes]

Hi every one, glad people are now responding since I joined a while ago.
I've been making cheese in my kitchen on a small scale for 2 years now and
managed to get some nice cheddar and some other basic cheeses so far.
However, I decided I would be adventurous and have a go and make some
Gruyére (only made one block weighing 2kg).  I've been washing it with light
brine now for several months twice a week as per the instructions at a
ripening temp of between 8 - 9oC with 80% RH but the rosy red rind is still
yet to form (I believe this is due to bacterial growth, not sure if from the
starting cultures or acquired during ripening) and it looks just like the
day I took it out of the brining solution.  Does anybody have any
suggestions?

Regards
Damon






-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On Behalf Of
Jack Schmidling
Sent: 21 June 2006 13:07
To: The Cheese Makers' Digest
Subject: [Cheese] List Activity

For the benefit of new subscribers, this list seems to be more of a 
place to get answers than an active discussion group.

It is quiescent until someone asks a question.  So the best way to get a 
discussion going is to ask a question.  We have a lot of expertise in 
the group but you have to stir it up a little.

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com

_______________________________________________
Cheese mailing list
Cheese at hbd.org
http://hbd.org/mailman/listinfo/cheese