New Cheeses for a Hot Weekend Pizzas Too Piano Piano

Hello

New Cheeses in for a Hot Weekend  

Fresh Cheeses just in   Pizzas too

Piano Piano Veggie and Italian Sausage

• extra topping complimentary
  

Open all weekend   Saturday & Sunday 

8 am-2pm

 

Festival Du Loup Tiny Hub The Cheese Guy LaFontaine early afternoon Stellar Cheese Shipment

 Good Day   Wonderful Weekend ahead in Lafontaine 

Festival Du Loup  this Weekend  

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 Delice de Bourgogne 

10 Year Old Ottawa Valley Cheddar

 

 

Mango& Ginger Stilton  

ST. Agur   Blue 

 

 

Piano  Piano PIZZA 

Sicilian  Sausage Piano Piano

White Veggie  Mushrooms & Onion
 BELLAVITANO TENNESSE WHISKEY 

 

RED FOX  Red Lester 

 

 

The feta  needed   Calcium Chloride  to stop the out seep of calcium back into the brink

QuickLight Brine  2 level tablespoons of kosher salt   with a  two pinches of to stop  calcium chloride from leaving the Feta

Yes  the same calcium chloride that you put on your side walk  basically

Table adapted from The Cheesemaker’s Manual, Margaret P. Morris, Winchester Print
Winchester, Ontario Canada, 2003, used by permission.

BRINE DIRECTIONS
Brining cheese is the process of floating a cheese in salt water for a period of time to flavor and preserve the
cheese. The process is very simple, but to make the brine recipe, you will want to have a Specific Gravity
Hydrometer or a Baumè Hydrometer and a Test Jar and pH papers or a pH meter.
Ingredients for Light Brine (See table below for making other brine recipes.)
1 gallon Water
14 oz. Kosher or Coarse Salt (See table below for making other brine recipes.)
2 cups Whey collected from making any mild cheese, ripened for 24 hours
10 ml. Calcium Chloride
Equipment
2 -4 quart Saucepan
Hydrometer
Test Jar
pH Papers Range 4-5
Plastic or Glass Container large enough to hold the brine and the cheese.
Plastic wrap or a lid for this container
Method
1. Mix a quart of water in a saucepan and add the salt. Mix and heat until all the salt is dissolved. Note: for
strong brine solutions, you may need to add all the water. Add the salt water to the remaining water in a
container large enough to hold the brine and the cheese.
2. Allow to cool to room temperature.
3. Add enough ripened Whey to lower the pH to below 5, preferably 4.7.
4. Refrigerate and use for brining in your recipe. Will keep for months.
5. Follow your recipe directions for using the brine. Sometimes you only hold the cheese in the brine
overnight, other recipes have you store the cheese in the brine.
Copyright ©2008 The Beverage People

 
Table of Brine Recipes
Light Brine (8-10° Baumè)(1.057-1.074 Specific Gravity)
400 grams (14 oz) of salt for 4 liters (1 gallon) of water.
This strength is used for Feta when it is kept in brine solution until eaten.
Medium Brine (12-15° Baumè)(1.088-1.110 Specific Gravity)
600 grams (20 oz) of salt for 4 liters (1 gallon) of water.
Use for Feta when saltier cheeses are desired and briefly for Mozzarella
Heavy Brine (20-23° Baumè)(1.148-1.169 Specific Gravity)
900 grams (32 oz) of salt for 4 liters (1 gallon) of water.
This solution is almost a saturation of salt to water, therefore the water must be boiled
with the salt to dissolve it completely. Mainly used for hard cheeses, semi-hard cheeses
and washed rind cheeses. The rule is to leave the cheese in the bath for 12 hours for
every 2 lbs. of cheese.