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Sometimes during aging or even before then, a hard cheese will begin to develop cracks in the rind. It commonly happens when cheese has been brined or rubbed over in butter before aging, but there are other problems that can contribute to a cracked rind on hard cheese, and most are easily solved either upon discovery or simply by noting and resolving the problems in the next batch.
A Few Problems that Cause Rind Cracking:
Drying too Rapidly:
If the cheese has dried too rapidly, causing the outer layers to become hard and to shrink, making large, deep cracks across the surface, try one of these methods for repairing them:
If the curds had cooled too much when put into the press, they will not knit properly. Here are a few things to try, to remedy the issue:
Sometimes the brine will be a little too acidic, causing a series of small cracks across a cheese’s surface during brining. To fix this problem, take the cheese out of the brine, allow it to air dry for a few minutes to equalize, and adjust brine to a pH of 5.5-5.6.
Cheesecloth or Butter Muslin Problems:If cheesecloth is bunched or rolled against the cheese during pressing, it will cause the cheese to dry unevenly around the malformed parts of the rind, making cracks. Avoid problems by following these guidelines and tips:
By paying close attention to the developing cheese and keeping track of the aging humidity levels, disasters that can harm the cheese can usually be averted. Fix surface problems as soon as they occur, for best results.
|Cheese Starter Cultures
|Cheese Shaping Molds