Hello to all from Loveland, Colorado

[BarryL]

My name is Barry and "new" to the Cheese Forum (a week or so).  I've been making cheese, off and on, for a couple of years in small batches 1 or 2 gallons of milk.

One of the questions I've been trying to research is how much does elevation play in making cheese?  For example if a recipe works at sea level, will the same time/temps/ph apply in higher elevations (like the Denver area)?  The boiling point of water is different at sea level vrs. 5,000ft, so what happens to cheese at higher elevations?

Any insights from anyone is greatly appreciated.

[awakephd]

Barry, welcome to the forum! Great question, and I don't know the answer - but my suspicion is that it shouldn't make much difference, since recipes go by temperature rather than by boiling or baking. But again, don't rely on my suspicion - hopefully someone here will have first-hand experience!