I am not sure which formats I can use for attachments, so bear with me if this attachment doesn't go thru right! I'm working on a spreadsheet of pH, moisture, and salt targets for various cheeses. Mostly because the info I'm collecting is getting spread out into the margins of too many books and post it notes. I have not finished it yet, but it could be useful to everyone, so I decided to post it. It would be awesome if some of you experienced cheese makers would contribute to it by posting additions and corrections, so I can update it and repost periodically (assuming this posts at all!
). Some of the cheeses I found pH info for did not fit into the format I used, so I just indicated were the info was.
WCG: Washington Cheese Guild
UOG: University of Guelph
JOC: Joy of Cheesemaking
RRF: Rick Robinson's forum
I tried to indicate if pH was of whey or curd, but many listings are unclear and I also noticed that multiple sources don't alway agree... very confusing for a newbie! This is a work in progress so please feel free to give me suggestions!