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