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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: klschnepp on December 04, 2012, 08:03:17 PM

Title: target acidity schedule - queso fresco
Post by: klschnepp on December 04, 2012, 08:03:17 PM

I am trying to establish a target acidity schedule for queso fresco and cannot find anything (these are the days I wish I made cheddar).   Interested in any data anyone has.  TA preferred, but really looking to see if anyone has any info.   Thanks!!!

Title: Re: target acidity schedule - queso fresco
Post by: linuxboy on December 04, 2012, 08:13:40 PM

Which variant? The ones here made in the US are generally 6.0 -6.2. Ones made in Mexico vary. Sometimes go as low at 5.0

Title: Re: target acidity schedule - queso fresco
Post by: klschnepp on December 05, 2012, 09:09:08 AM

I am interested in both.  Also would be interested in any insight you have into what is driving the regional variation.  Do you know what is the main differences in starter profile that are creating such a variance??