Farmhouse Cheddar PH
Posted: 19 June 2008 07:41 AM   [ Ignore ]
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Are the PH benchmarks the same for farmhouse cheddar as compared to a traditional cheddar or stirred curd cheddar? How does adding ingredients such as jalapenos effect your target PH readings if at all?

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Posted: 19 June 2008 10:17 AM   [ Ignore ]   [ # 1 ]
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I would guess it makes little dif, considering its added after the curding. Unless the recipe says other wise, I would consider the “cheddar” PH same for all.

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Posted: 29 June 2008 05:49 AM   [ Ignore ]   [ # 2 ]
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pH are same for all processes

jalapeƱos , cumin , black papers are usually added to Gouda cheeses not cheddar, but any way they added before pressing, and they do not affect the cheese pH at all

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