I made another asiago cheese tonight. Six gallon whole milk. My Rangers lost to the yankees.
I emailed the recipe source for pH markers; but, I received no response.
So, using the time markers for the recipe, waited for the milk to begin ripening. Rennet set for 21 minutes (3x7 floc).
The pH changed slightly during the process. Draining was at 6.5. Sounds high for other hard cheeses I have made.
But, this cheese is supposed to produce most of the acid during the pressing and then while sitting in the mold for 2 days (from my understanding).
Any guess what the pH should be before brining?
And, what about a fresh water bath before brining? I have read some about this; but, I don’t fully understand the reasoning!

Thanks for your help.

John

Here is a few facts on the cheese that might help;
The pH of around 5.50-5.60 for final cheese.

http://www.asiagocheese.it/index.php/en/asiagodop/caratteristiche_nutrizionali

How do you check the final pH?  I’ve been testing the whey; but, there is no more whey being released.
And, will the pH stabilize once it goes into the cave?  Or, does it continue to drop for a while?

John