CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened

Salting/Ash pH Goals

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beckyrobs:
Does anyone have records for what their typical pH/pH goals are for salt/ash for a pasteurized goat milk Valencay-style cheese? Not having any luck finding them in past posts.

Bantams:
I think lactic cheeses usually bottom out on pH, so there really isn't much need to test. Just look for proper curd consistency and smell/taste. Lactic cheeses are very forgiving. 

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