Calcium Chloride in brine
From Danlac——
Why do we add Calcium Chloride to cheese brine?
The purpose of adding CaCl to the brine is maintain the same concentrartion in the brine as in the cheese - if the concentration is too low then CaCl moves from the cheese to the brine to establish equilibrium concentration in the brine vs the cheese. If the CaCl leaves the cheese then the cheese will go soft.
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I have certainly not been doing this.
