Hi-

Still having issues.

I’ve made a couple of washed rind cheeses over the last month. The first batch did not grow the orange brown rind and I wonder if this is due to cold temps 48F. Recipes say 60F for two weeks. So I have them now in 60F but so far no color change even after a week.

Then I made 3 pound Meunster. It’s a week old now and not a hint of orange or brown, even after a week of washings, high humidity and 60F temps.

I have managed to prevent the blue molds from growing.

Would welcome any feedback from anyone who has had success with this. Anyone up for a washed-rind challenge?

Waiting patiently for my B’s-
Heather

Havent used B Linens but when i washed one of mine with just brine i got the orange color, I did no temp checks though

I was getting irritated so I opened a beer and drank half of it. Then I washed four of the smaller cheese with the rest of the beer. I like to share.

I’m glad you had good luck. You used just a salt brine then? I used B. Linen powder in the milk, then washed with salt water. I think I may have screwed up by accidentally using iodized salt in some of the brine.

I used pickling salt I thingk, hmmm…. actually maybe sea salt and then wiped the surface with my hands with some RO water after sprinkling some on top, I thingk thats what i did. have to try again and see if I can duplicate it.
Have to wait for shopping day to get more milk.