How to salt sheep cheese

Sheep cheese, also known as pecorino, is a delicious and versatile cheese that is loved by many. Salting cheese is an essential step in the cheese-making process as it enhances its flavor and helps in preserving the cheese. If you have recently made your own sheep cheese or are planning to do so, here is a on how to salt sheep cheese effectively.

Step 1: Gather Your Supplies
Before you begin salting your sheep cheese, make sure you have all the necessary supplies ready. You will need your freshly made sheep cheese, non-iodized salt, a cheese mold, a cheese board, a cheese cloth, a container for brining, and a large pot for boiling water.

Step 2: Cut the Cheese
Take your freshly made sheep cheese and cut it into appropriately sized pieces based on the cheese mold you are using. The size of the pieces will depend on personal preference and the desired final shape of the cheese.

Step 3: Mold the Cheese
Place the cut cheese pieces into the cheese mold and press them firmly to remove any air bubbles. This will help in creating a smooth and uniform texture. Leave some space at the top of the mold to ensure the cheese doesn’t overflow during the salting process.

Step 4: Prepare the Salt Brine
In a large pot, bring water to a boil. Once the water reaches boiling point, add non-iodized salt to it. The recommended ratio is about 6% salt by weight of the water. Stir the mixture until the salt is completely dissolved.

Step 5: Brine the Cheese
Carefully place the cheese mold into the container filled with the salt brine. The cheese should be fully submerged in the brine. If necessary, place a weight on top of the cheese to ensure it remains submerged. Allow the cheese to soak in the brine for about 24 hours.

Step 6: Dry the Cheese
After brining, remove the cheese from the brine and place it on a cheese board covered with a clean cheese cloth. This will absorb any excess moisture and help in drying the cheese. Make sure the cheese is well-ventilated and kept in a cool place as it dries over the next few days.

Step 7: Turn the Cheese
Every day, turn the cheese over to ensure even drying. This will promote uniform flavor development and prevent any mold growth. Continue this process until the cheese is dry and has formed a natural rind.

Step 8: Store and Age the Cheese
Once the cheese has fully dried, it is ready for storage and aging. Transfer the cheese to a cheese cellar or a cool, well-ventilated area with controlled humidity and temperature. Allow the cheese to age for the desired amount of time, typically from a few weeks to several months, depending on the desired flavor profile.

Step 9: Enjoy Your Salty Sheep Cheese
After the aging process, your sheep cheese is now ready to be enjoyed! Use it in various culinary creations such as salads, pasta dishes, or as a delightful addition to a cheese board. The salty profile of the cheese will add a depth of flavor to any dish it is used in.

In conclusion, salting sheep cheese is a crucial step in cheese-making that ensures the preservation and enhances the taste of the cheese. By following this step-by-step guide, you can successfully salt your own sheep cheese and enjoy its delicious flavors in various culinary creations.