This Blue cheese will also be salted over a period of 4-5 days with dry salt. It receives less salt than most other blues and this tends to result in a slightly milder flavor in the finished cheese.
To begin the salting I weigh out 2.5% of the cheese weight in salt. The final weight of my cheese is about 6.5 lbs therefore the amount of salt required is 2.4oz by weight.
Here I simply weigh out the salt and spread it on the cheese surface
In larger productions they use big salt bins and layer as much salt on as the cheese will hold
as shown in the picture above at right.
I salt by using about 30% of the salt to the top surface, spread it evenly to the edges and then rub as much as I can into the sides. The sides get less salt but they also get treated twice as much. allow 8 hrs to form its own brine and be absorbed by the cheese. Then the cheese can rest overnight and the next morning it is turned and the other side treated the same as the first day. On the third day the remaining salt is split between the two surfaces and the surface will have become hardened by the salt extracting moisture at the surface.
The dry salt will form a brine and be absorbed by the cheese.
Over the next week, the surface will soften as the salt penetrates the cheese and interior moisture migrates to the surface.
Over the next week turn the cheese daily and maintain a high moisture of 90-95% and temperature of 46-54°F. During this period the proteins will begin to transform. I manage the higher moisture by using a tray with plastic cover. A large cake preserver works great.