Flocculation time and multipliers.
I found a "schedule" on the web:
http://cheeseforum.org/articles/wiki-cheese-curds-when-to-cut/There are 6 multipliers.
Now, my question is: To which multiplier are various cheeses related?
I found this page on the web, with a lot of informations about world wide cheeses:
http://www.cheese.com/Here I find there are those different kind of cheeses:
Fresh soft, fresh firm, soft, semi soft, semi hard, hard, semi firm and firm.
Can I use that information to find the multiplier for any of the cheeses, mentioned here?
(To be more accurate when calculating the multiplier for a specific cheese.)
I found this small guideline:
Factor Cheese Type
2 to 2.5 Swiss, Alpine, and Granda..........
3 to 3.5 Cheddar, (Hard British) and Provolone
Scandinavian, Dutch, Tomme, Mozzarella
4 Feta, Blue
5 to 6 Soft ripened, Smear ripened, (soft to semi soft)
But not quite comprehensive. Any suggestions, thanks.
