Author Topic: Pressing in whey  (Read 584 times)

Offline Brian

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Pressing in whey
« on: February 20, 2009, 09:39:51 PM »
I have seen this topic in regards to Swiss cheese, but was wondering what you folks think about this with Cheddars.


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Offline Cartierusm

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Re: Pressing in whey
« Reply #1 on: February 21, 2009, 06:26:43 PM »
There's no realy benefit that I see. For swiss it's to remove the last bit of air in the voids so the bacteria can grow which must be anarobic.
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