Lately, online cheesemaking forums have been abuzz with controversy over the question of whether calcium chloride should be used when making mozzarella. Some folks insist that calcium chloride is necessary for proper curd formation, and others argue that it prevents the curds from stretching.
So, who’s right?
To get to the bottom of this controversy, we turned to world-renown cheesemaker Margaret Morris, author of The Cheesemaker’s Manual, 2015 winner of First Prize at the American Cheese Society (ACS) Society, and 2013 winner of the top award at the Global Cheese Making Competition in Somerset, UK.
Here’s what we learned. Continue reading