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Does anyone out there have the approximate pH targets for Caerphilly?

Hi Ellenspn,

I looked it up and according to Margaret Morris, and assuming your milk is 6.7, the pH targets are: ripen to pH 6.45, drain at pH 6.4 to 6.35, remove from press and brine at pH 5.5.

anut 

Thanks! And now I know where to look for pH information in her book. Just got it and hadn't really looked at the Industrial recipes. Totally missed the markers I see.  This batch is much less acidic than it should have been according to her guidelines.

  Yep, that was my oversight as well.  Haven't finish reading it, so I didn't realize there were markers listed in the industrial section.