[Cheese] mold "sandwich"

[Jack Schmidling]

Brian wrote:

> Made my first gorgonzola.  The books say regarding making a mold "sandwich", 
> that there is no pressing, so to speak.  The curds are fitted to the mold by 
> it's own weight after numerous flips back and forth.  My batch is very 
> fragile.

I have never made Gorgonzola but my experience with Brie and other 
cheese made the same way is that you can not scale this down from large 
batches.  Small cheeses simply do not gravity press as well as a large 
commercial cheese for obvious reasons.  I have always found it necessary 
to press lightly initially.  Just a glass of water on top of the 
follower is enough.

If you think about a big wheel of cheese, there can be several pounds of 
cheese on top of every square inch of bottom and with a small one, 
practically none.

> How long before it firms up?  Still kinda wet even though I have been 
> rubbing salt on it for 4 days now.

It may never knit at this point so you will have to settle for what you get.

js

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