Hello,
I am planning on making a washed curd Tomme but am just wondering about what having a high iron content in my well water will do? Our water has passed inspection for our state agriculture department so I know it is good quality, however it does have quite a bit of iron in it, I especially notice it in my bleach water, which separates the iron from the water. Will this give undesireable taste or color to the cheese? Thanks!
How many ppm are we talking about here? I would filter.
Have you thought about installing a RO filteration system to considerably reduce concentration?
yes, we have thought about filtering, I will need to check on the ppm from our water sample. Thanks!