And into the brine we go!

So the cheese looks pretty good this morning after its long night in the press. And the brine (left over from last time, reboiled, skimmed, a little salt added) got to rest all night waiting for the cheese. Ideally the cheese should brine in 55 degrees, but there’s no place my house cool enough(and warm enough)* for that, so we’ll see how it goes.

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*The cheese fridge is actually made for 55 degrees, but it’s not big enough to handle the pot and the cheese brining. But if this fails, or has unexpected results, perhaps I’ll build a brining bath that will fit in the fridge.

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