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hi clard
you need about 2% to 2.5% of the weight of the cheese in salt. so if your cheese is 1 kg, about 20 or 25 gms of salt. I haven’t heard of adding it to the rennet. I would guess you would lose a lot of the salt when you pour off the whey, so it doesn’t sound like 30 gms is a crazy amount.As for aging, I broke down and bought myself a small wine fridge which keeps the cheese at the right temp.
you mean like a bandage on cheddar? My buddy did that. Pretty gross with mould and stuff but he assures me its allright underneath the wrapping. he did a layer of lard, then cheese cloth (a round on the top and bottom, then a strip around the perimetre). then repeat.
was it a swiss-ish type cheese using proprionic shermanii? Those critters make gas which might explain it.
