Question about water for Washed Curd Cheeses

[murmur]

I never use chlorinated water for rennet additions or to dilute Calcium Chloride etc.

But my question is in relation to the impact of chlorinated water on a cheese when washing curd- removing/replacing whey with water in reducing/controlling acidification.
Is this an acceptable practice?

[ArnaudForestier]

I know Francois indicated he never worries about it - they just use straight city water for washing curds.  I personally use multi-stage filtration for everything, because I still have reservations about residual chlorine.

[Spoons]

Regular tap water is nothing to worry about when washing curds, depending on the part of the word you live in. In Canada or northern US it's not an issue. There are areas such as Florida where the Chlorine level in tap water is just too high.