Ever wondered if cheese will float on water? If the answer is yes, then look no further! In this article, we look at why some cheese will float, as well as the process involved in brining cheese correctly.
Can Cheese Float?
Cheese is more likely to float if it is in brine rather than water. This is due to the high levels of salt. In addition, the density of the cheese will also impact whether or not it can float. A cheese that is very low in moisture, and has a high density (for example Parmesan) is less likely to float and will take a lot longer to ensure an even brine coating.
How to Brine Cheese:
After the cheese-making process and prepping have occurred, allow the temperature of the cheese to decrease by moving it to a cool location.
The cheese must be cool before it is brined, as this will slow down the rate of absorption, and ensure a balanced salty flavour of the cheese.
Once you have created your brine solution, the top part of your cheese will float. Put a small amount of salt on the top to ensure an even brine coating. This salt will react with the water and form its own brine solution. It will be slowly absorbed into the cheese.
Flip the cheese and then repeat the process on the other side, to ensure an even layer and coating.
Allow the cheese to air dry and a natural rind to form.
