Today my PH meter was delivered, so I am keen to start making again.
As a family we like Edam, so could someone help with PH markers for a good whole milk Edam?
I suspect the markers would be similar to Gouda as the recipes are very much the same, it’s just the end treatment which is different.
What do you think? Use the same Gouda markers but change the end treatment?

The markers are actually identical. They’re basically the same cheese.  Do you have good gouda markers? It should be start wash at 6.3 with 1/3 volume at 130F in two parts, stir to right texture, drain (drain pH isn’t that reliable in washed curd cheeses, so you have to go by relative micelle degradation based on starter amount and pH drop from start, meaning relative point in the pH curve), hoop, and out of hoop should be about 5.4-5.5, then you brine.

Green Cheese Maker - 20 April 2010 10:58 PM

Sounds good.  Let us know the web address when you get it together.

Initial site is live at http://www.wacheese.com. Only a few howtos up at this point, but many, many, many more to come. If you have a priority for what you want to see first, let me know and I’ll work on putting the content up