Based on a previous post from Nabil, here are the PH benchmarks to hit when making cheddar. I’m not familiar with the term “pack”. Maybe I know it by some other term. Can someone clarify what the “packing” step is?

1 – Rennet at 6.55
2 – Cut at 6.50
3 – Drain whey at 6.20 (most important)
4 – Pack at 6.10
5 – Mill at 5.40
6 – Press at 5.15

iowa_cheese_maker - 24 June 2008 07:16 PM

Based on a previous post from Nabil, here are the PH benchmarks to hit when making cheddar. I’m not familiar with the term “pack”. Maybe I know it by some other term. Can someone clarify what the “packing” step is?

1 – Rennet at 6.55
2 – Cut at 6.50
3 – Drain whey at 6.20 (most important)
4 – Pack at 6.10
5 – Mill at 5.40
6 – Press at 5.15

6- pH after final pressing not less than 5.1
start pressing after milling (30 mins later) and when the flush of whey (after salting has been stopped)

you know, to get that number, it needs a lot of whey out of the curds, but u will end with very very nice cheese

packing (cheddaring) is the process of putting the slices over each other, and rotate them each 10 mins or so…. is it clear now?

of course i was talking on traditional cheddar process (the best) , not stirred curd one

Thanks for the clarification Nabil. I appreciate it!

i hope it was helpful

some nice reading here for traditional cheddar cheese