The Home Cheesemaker's Guide book

[brielive_90]

Anyone here as the book The Home Cheesemaker's Guide? I made some Brick cheese using a recipe from it and now I want to make it again for a family get-together, but I can't find the book anywhere. I've looked all over but I can't find it!

I remember most of the steps, but I forgot how long to brine it and how to age it. If anyone has the book and can share that part, I'd really appreciate it. And I'm sure the book will show up right after someone posts it!

 

[Roni_Fatima]

If you can't track the book down, look up some Wisconsin Brick cheese recipes online. Most line up with the same basics: overnight brine, then a few weeks of aging with regular surface washes. Should get you back in the groove.

 

[SweetAndSour]

@brielive_90 honestly, brick cheese aging is pretty standard. You usually want to brine it for about 10 to 12 hours (around 18−20% salinity), depending on the wheel size.
For aging, it’s typically 2 to 3 months at around 55°F and 90−95% humidity, with a wash every few days to develop that classic sticky, pungent rind. Hope that gets you close enough for your get together!

 

[longstaff_34]

@brielive_90 honestly, brick cheese aging is pretty standard. You usually want to brine it for about 10 to 12 hours (around 18−20% salinity), depending on the wheel size.
For aging, it’s typically 2 to 3 months at around 55°F and 90−95% humidity, with a wash every few days to develop that classic sticky, pungent rind. Hope that gets you close enough for your get together!

Thanks for this! I started messing with home cheesemaking recently but haven’t tried brick yet. Do you use a beer or brine wash for the rind? and how do you keep humidity that high without a dedicated cave setup?