I recently had a question from a newsletter subscriber about the cheesemaking microbe Geotrichum candidum. Specifically, the person wanted to know sources for the fungus for cheesemaking. Rather than try to answer this lengthy topic in an email, I decided a post on the subject might be fun to write. There are two very important … Continue reading Geotrichum candidum: Fun Fungal Facts
bloomy rind
pH and Acid in Cheesemaking
In this video I go over the intricacies of monitoring pH at different stages of cheesemaking - including what that pH tells you after the cheese is done or partially through aging. I throw in tips and suggestions for how to control acid production in the vat and why it matters! I sure wish it … Continue reading pH and Acid in Cheesemaking