High Altitude Cheese Making

[darius]

I know water boils at my altitude at 207ºF, rather than 212ºF at sea level. It makes a difference in safely pressure canning as I have to extend the time and increase the pressure.

Conversely, should I make any adjustments in any cheese recipe temps accordingly?

[DETERMINED]

I think it would only make a difference if you intend to boil your cheese.

Altitude is effecting pressure not temperature, the hardness of your water will have an effect on your boiling point as well.

I have not had any problems using temperatures stated in recipes and I am at an altitude similar to yours based on your posted boiling point.

[darius]

Thanks.

If I had thought it through, I'd have realized it has to do with pressure!