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Title: pH targets d+10 for Blue Cheese
Post by: cheesewhiz on August 20, 2019, 03:23:52 PM

Howdy everyone,

I am wondering if any of y'all have much experience with taking pH after the make day, and if so, what is your expected range at/around D+10? Specifically for Stilton type cheese, but if you have any resources whatsoever I would be glad to learn them.

TIA
Whizzo

Title: Re: pH targets d+10 for Blue Cheese
Post by: Scarlettbri12 on April 14, 2020, 04:47:50 AM

Hi,

I realize this is an older post, and I don't know if this even answers your question, but in the (2 part) book by Merryl Winstein "Successful Cheesemaking" they talk a lot about your expected day 1 pH (20-24 hours after separation of curds from whey). For example, day 1 pH of typical blue cheese is 4.7-4.9, and for cheddar is 5.2-5.0 (although it specifically mentions lower works fine for cheddar as well).

Hope this helps!

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: cheesewhiz on August 20, 2019, 03:23:52 PM