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.
- Texture of cheese is too dry from low moisture content and thus excessively hard or tough.
- Too much rennet used resulting in excessive whey expelled from curds.
- Reduce amount of rennet used.
- Curds cut into too small pieces resulting in excessive whey expelled from curds.
- Cut curds into larger size.
- Cut curds stirred excessively or for too long or at too high a temperature resulting in excessive whey removed form curds.
- Reduce amount of stirring of cut curds or reduce time or reduce temperature.
pH Too Low
- Cheese is too acidic.
- Ripen for less time or add less starter culture.
- If natural rind, ripening/aging environment’s humidity is too low.
- Increase humidity during aging, or semi seal rind by oiling or seal rind by vacuum bagging or waxing.