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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: steffb503 on July 24, 2011, 08:45:26 PM

Title: Meltability - None, Why?
Post by: steffb503 on July 24, 2011, 08:45:26 PM
Probably not a word but..
Why doesn't my raw goat milk cheddar melt like store bought?
Title: Re: Meltability - None, Why?
Post by: Sailor Con Queso on July 24, 2011, 09:01:15 PM
Your pH is probably too high.
Title: Re: Meltability - None, Why?
Post by: Tomer1 on July 24, 2011, 10:36:15 PM
So if you were to adapt any style of cheese for melting either for pizza topping or grilled toast,
You would just acidify to a specific range or are there more factors?
Title: Re: Meltability - None, Why?
Post by: linuxboy on July 24, 2011, 11:06:28 PM
https://cheeseforum.org/forum/index.php/topic,3045.0.html (https://cheeseforum.org/forum/index.php/topic,3045.0.html)
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