Cheddar Cheese To Acidic - pH During Aging Discussion

[opalcab]

I Made a 2 pound wheel of cheddar and it is very acidic is there any way to save it or is it just bad and toss it

[linuxboy]

Let it age for 9-12 months and then taste it. The acidity will mellow.

[Boofer]

Won't it get chalky and crumbly?

I ask because I think my recent Tomme is going to be over-acidic.

-Boofer-

[Sailor Con Queso]

Boof,

If you look at the pH curve for a cheese from beginning through aging, you will see that the pH actually starts to go UP shortly after pressing. Generally, as a cheese ages, the acidity becomes less and less. The specifics and timing depend on a number of variables during the make. For example, if you drain too late, the curds will develop more acidity which translates into a sour, acidic cheese - UNLESS you let it age longer, sometimes MUCH longer. But most "sour" cheeses can be cured with more aging.

[KosherBaker]

I Made a 2 pound wheel of cheddar and it is very acidic is there any way to save it or is it just bad and toss it

I don't have an answer to your question, but just wanted to say that I don't toss my mistakes. I just use them in cooking.

[Boofer]

But most "sour" cheeses can be cured with more aging.

I hope that is true. I will take that guidance and age the problem cheeses I happen to create long term. My uppermost goal will continue to be not to foster the conditions which develop excess acidity. It's getting better, but there is an occasional slip-up.

Thanks, Sailor.

-Boofer-