Just a footnote to a discussion about late lactation/late winter feed cow milk:
I have recently been having trouble getting a really nice firm curd with a variety of cheeses. I tried changing starter and rennet with no luck.
Finally came across the suggestion in "American Farmstead Cheese" to increase the free calcium for a better set. Thanks to the info here, I mixed up a 30% solution yesterday, and added 1/2t to a 3 gallon batch of tomme. I had a gorgeous floc and perfect curds. The whey was clear, not milky like it has been lately.
Something good to know.
That book is an excelent resource for infomation. Good idea to post that little tidbit - thanks!