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Question

I have recently made a cheese which developed a ‘slimy defect’ on its surface after brining. I have been able to find out about the need of CaCl in the brine to prevent this, but is my cheese spoiled or can it be salvaged It has since dry up, but remains somewhat tacky on the surface. According to the recipe it would have to be waxed soon. From Thomas

Answer

Slimy cheese out of brine is usually caused by the pH of the cheese being different to the pH of the brine. When making up brine initially, the pH should be lowered to around pH5.0. The cheese will dry out if kept in a slightly lower humidity environment, otherwise it could remain slimy.

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