I don't. I believe the form of calcium in old brine would be heat-stable for the purpose required.

Hi all, just wondering if anyone who pasteurises their brine can tell me if they then add calcium back in afterwards?  cheers, Luke. 

Hi Paul, I used to get copies of any chat send to my email inbox but am not getting them anymore? Don't think I've changed any settings 

Hi all - we really want to get this technical forum happening - but it doesn't seem to have wings... could I get some feedback from people just to cofirm that members are receiving these automated ...

Salt: which salt do you use in your cheesemaking (brand, type, price, do you buy it direct or via distributor)? At Long Paddock Cheese, we mainly use salt for brine, with a smaller quantity ap...

Hi.  After the past few months of less than optimal sales we are reviewing our costs.  We currently buy rennt from Cheeselinks.  Are there any other suppliers in Australia who supply...

Hi all - based on the Standa webinar on Tuesday evening I am thinking I would like to play around with adding some propionic bacteria to my soft cheese to add some sweet flavour notes.  Does a...

Hi all, I have recently started pressing my semi hard cheeses more firmly (using a press, used to just stack them with a weight on top). I use standard hoops with cheesecloth and have found that o...

This one for Ivan I get a sticky pale pink covering over my brie cheeses within 48 hours of make. The temperatur is approx 22 degrees. The cheeses are dry to touch. The coating is making it diff...

Hello lovely cheese peeps, We have a D vat for sale, 1250l Ideal for making blue cheese but could be used for anything.  Dimensions are actual size length 2545mm, width 1505mm.  Internal ...

This thread is a place for members to buy, sell and trade equipment.

 .

.

.

.

.

.

.

.

.