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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Brian on February 21, 2009, 03:39:51 AM

Title: Pressing in whey
Post by: Brian on February 21, 2009, 03:39:51 AM
I have seen this topic in regards to Swiss cheese, but was wondering what you folks think about this with Cheddars.

Brian
Title: Re: Pressing in whey
Post by: Cartierusm on February 22, 2009, 12:26:43 AM
There's no realy benefit that I see. For swiss it's to remove the last bit of air in the voids so the bacteria can grow which must be anarobic.
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