1/5 salt brine
Marc Brandy
Beer wash
Saturday 19 February 2011
Lactic Cow Cheese #1 after 2 weeks
For these lactic cow cheeses I decided to wash 2 in 1/5 brine, 2 in Marc Brandy, 2 in beer and leave one natural. I'm also going to place them in a Tupperware container to keep the humidity around 85 % and also to prevent them from contaminating with the other goat cheeses that have a heave blue mold. Ill try to wash them each day for 2-3 weeks.
