Which water for washing...

[KimCheese]

Hi, I'd like to make my first gouda but I have a question about the kind of water.
I know that I have to use distilled or non-chlorinated for adding rennet and CaCl, but can I just use tap water for washing the curd? Does it matter if the water is chlorinated after the rennet has already set the curd?

Thanks!

PS. I did try a search, but do you know how many times the word "water" appears? lol

[hoeklijn]

Chloride kills bacteria. Also good lactic bacteria that the cheese needs to develop. The work of bacteria does not stop after adding rennet, so the answer is: yes it does matter, don't use it. In The Netherlands we are lucky to have high quality non-chlorinated water from the tap, so I can use that directly.

[Sailor Con Queso]

I use carbon filtered tap water.

[KimCheese]

Thanks for the clarification!
I'm actually not 100% sure if the tap water in Korea is chlorinated ( I think it is), so I'll just stick with bottled. Luckily it's cheap here

Thanks!