Wiki: Body Defects, Dry

Excessively dry bodies of cheese are normally associated with rennet coagulated pressed cheeses although it happen on other cheese types. This article provides a description, causes and solutions organized by root problem to unwanted dry bodies of cheeses.

Description

  • Texture of cheese is too dry from low moisture content and thus excessively hard or tough.

Rennet

Cause

  • Too much rennet used resulting in excessive whey expelled from curds.

Solution

  • Reduce amount of rennet used.

Curd Cutting

Cause

  • Curds cut into too small pieces resulting in excessive whey expelled from curds.

Solution

  • Cut curds into larger size.

Curd Stirring

Cause

  • Cut curds stirred excessively or for too long or at too high a temperature resulting in excessive whey removed form curds.

Solution

  • Reduce amount of stirring of cut curds or reduce time or reduce temperature.

pH Too Low

Cause

  • Cheese is too acidic.

Solution

  • Ripen for less time or add less starter culture.

Poor Environment

Cause

  • If natural rind, ripening/aging environment’s humidity is too low.

Solution

  • Increase humidity during aging, or semi seal rind by oiling or seal rind by vacuum bagging or waxing.