Comments on: What Is Calcium Chloride (CaCI2) | When To Use In Cheese

By: Curd-Nerd

Curd-Nerd — Mon, 15 Jul 2013 23:30:11 +0000

In reply to ed davis. Hi Ed Take a look at the following post and see if it helps in any way. If not, drop back and let us know and we'll see if there is more we can help with.

By: ed davis

ed davis — Sat, 13 Jul 2013 17:21:54 +0000

i dont seem to have a problem with getting the curd to form ok..but after the pressing and ageing ..when it is time to eat.it seems to dry and crumbles a lot..also has a tangy slight viniger taste that i dont like…any thoughts..ed

By: Hany

Hany — Mon, 25 Mar 2013 15:59:43 +0000

Very good info , thanks
Cheese making is certainly more art than science …

By: Sherry

Sherry — Mon, 25 Feb 2013 04:08:33 +0000

I don’t even use calcium chloride at all! I use Junket feta to produce a curd from the pasteurized goat’s milk I use to make feta cheese. It turns out AWESOME!!!

By: Wido Hoville

Wido Hoville — Thu, 20 Dec 2012 20:49:42 +0000

I am allergic (severe side effects including dizziness, head pain, sweating, increased heat rate etc. ) to Calcium Chloride in found in almost every cheese in North America (Canada included). But European cheese makers don’t use it !!!

Besides CC one can also find Potassium Sorbate and Natamycine (which contain heavy metals such as Lead and Mercury etc) in some Canadian cheeses. In the crust. So be warned!

By: curdnerd

curdnerd — Sat, 17 Nov 2012 01:00:55 +0000

In reply to Alan.

Hi Alan

Thanks for your question. The only difference is that one is liquid and the other must be diluted with water.

I use the liquid from, which I then still dilute with water.

By: Alan

Alan — Fri, 16 Nov 2012 18:57:49 +0000

Thanks first for your incites..
I want to ask if their is a difference between the powdered caCl that I purchased at the brew store and what looks like liquid CaCl in the cheese catalogs?
When you mention an amount in water is it using the powder type?

By: curdnerd

curdnerd — Thu, 09 Aug 2012 05:27:19 +0000

In reply to Mandy Nolan.

Hi Mandy.

Thanks for your question. Has anything changed with your milk source, and are you confident about the quality of your white mold additive? Also, how are you applying it? Directly in the milk, or sprayed on?

The black mold is definitely one you don’t want and normally comes with temperatures that are too high. Has anything changed about where/how you are aging these cheeses?

My thoughts are that your aging environment is off, for the black mold to occur, and in terms of your rind, this might also play a part too.

Let me know if any of that helps, and if you have more information. Hope things improve with your Cams!

By: Mandy Nolan

Mandy Nolan — Wed, 08 Aug 2012 08:15:52 +0000

Hi, I’ve been making lots of soft cheeses at home with great success and really enjoy your tips on the website. I’ve made Camembert 3 times with success but now I seem to have hit a problem with the last 2 attempts where the rind is not forming properly and I can seee nasty black patches appearing fairly early on in the process. Any ideas where I’m gong wrong?

By: curdnerd

curdnerd — Sun, 12 Feb 2012 03:04:58 +0000

In reply to David D.

Hi David

Cheese making is certainly more art than science in my experience. All of the guidelines and techniques are extremely useful but when dealing with live organisms and any combination of events it can make things very interesting.

The best way to figure it all out is trial and error and taking note of what works and what delivers different results.

I’m glad you managed to get a better set this time, although still not a clean cut. Temperatures can make a big difference in a make and Rennet works best between 85 and 100 degrees. Be careful adding too much Rennet as you will get a bitter taste with your cheese.

Keep playing and let me know if you have any more questions : )