Today is cheese making day.  Besides, it’s a rainy day and I won’t be working in the garden.  So I’m going to do another Gouda.  It got me to thinking about pressing under whey.  I use this tek for Gouda and it really has improved the texture of my cheese.  But it got me to wondering what other cheeses would benefit from pressing under whey.  Would it be beneficial for all the washed curd cheeses?  Any of you have any personal experience with this?

No but supposedly its the best way to do it, maintains temp better.

So I’m putting the theory into practice today.  I was making Havarti, when it occurred to me that this would be a perfect candidate for a trial of pressing under whey.  I’m hoping it will both improve the texture, with fewer mechanical holes, and reduce the rather lengthy pressing process.  I’ll let everyone know how it goes.

Good luck, hope it works out well