Author Topic: Question about water for Washed Curd Cheeses  (Read 105 times)

Online murmur

  • Medium Cheese
  • ***
  • Location: Alberta
  • Posts: 41
  • Cheeses: 2
  • Default personal text
Question about water for Washed Curd Cheeses
« on: April 16, 2014, 08:34:01 AM »
I never use chlorinated water for rennet additions or to dilute Calcium Chloride etc.

But my question is in relation to the impact of chlorinated water on a cheese when washing curd- removing/replacing whey with water in reducing/controlling acidification.
Is this an acceptable practice?


Guests, join the CheeseForum.org community to remove this ad.


Online ArnaudForestier

  • Old Cheese
  • *****
  • Location: Madison, Wisconsin
  • Posts: 1,266
  • Cheeses: 35
  • Default personal text
Re: Question about water for Washed Curd Cheeses
« Reply #1 on: April 16, 2014, 08:45:54 AM »
I know Francois indicated he never worries about it - they just use straight city water for washing curds.  I personally use multi-stage filtration for everything, because I still have reservations about residual chlorine.
- Paul

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, ON, Canada
  • Posts: 536
  • Cheeses: 39
  • Default personal text
Re: Question about water for Washed Curd Cheeses
« Reply #2 on: April 16, 2014, 09:41:22 AM »
Regular tap water is nothing to worry about when washing curds, depending on the part of the word you live in. In Canada or northern US it's not an issue. There are areas such as Florida where the Chlorine level in tap water is just too high.
- Eric