Robiola Due Latte, Day Two

Brining

This morning I made the brine around 9:30 so it would be cool enough to work with by 10:30.  I boiled 1 gallon of water with 36 oz kosher salt, 1 T. calcium chloride and 1 tsp. white vinegar.  According to cheesemaking.com, I can keep the brine for future batches so I'll be storing it in mason jars, maybe in the fridge.

Step six: (10:30 am) The cheeses were placed in the brine for an hour.

Step seven: (11:30 am) The cheeses were removed from the brine and put on a rack to dry.

Drying

Step eight: (4:00 pm)  The cheeses were placed in the bin on sterilized racks, two soaked sponges tucked in the corners, and placed in the garage.  I'll check on them tomorrow evening.

Hopefully, aging.