CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Pressing in whey
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Pressing in whey (Read 1277 times)
Brian
Guest
Pressing in whey
«
on:
February 21, 2009, 03:39:51 AM »
I have seen this topic in regards to Swiss cheese, but was wondering what you folks think about this with Cheddars.
Brian
Logged
Cartierusm
Old Cheese
Posts: 1,874
Cheeses: 21
Re: Pressing in whey
«
Reply #1 on:
February 22, 2009, 12:26:43 AM »
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.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
Pressing in whey