Hello,
I am planning on making a washed curd Tomme but am just wondering about what having a high iron content in my well water will do? Our water has passed inspection for our state agriculture department so I know it is good quality, however it does have quite a bit of iron in it, I especially notice it in my bleach water, which separates the iron from the water. Will this give undesireable taste or color to the cheese? Thanks!