Chlorinated water is great for drinking, but it can spell disaster in cheesemaking. Chlorine kills bacteria, including the beneficial kinds that help cheese develop its unique flavours and textures. To make great cheese, understanding the importance of water quality – and how chlorine affects it – is key. Let’s explore how water is used in cheesemaking, why chlorinated water can cause issues, and ways to avoid it.
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The key stages of cheesemaking that require water
In cheesemaking, water plays a role in several important stages.
Sterilisation of equipment
Clean, sterile equipment is essential for safe, quality cheesemaking. Cheesemakers often use water to clean and sanitise vats, tools, and surfaces, preventing contamination. Some add a small amount of chlorine to kill bacteria, but any chlorine must be thoroughly rinsed out before use. Even a trace of chlorine can impact the delicate balance needed for cheesemaking.
Diluting ingredients
Water is often used to dilute certain ingredients, like rennet, which helps coagulate the milk. This step requires pure, chlorine-free water to avoid damaging the rennet or changing its effect.
Heating and cooling
During cheesemaking, precise temperature control is essential. Cheesemakers sometimes use water baths to gradually heat or cool milk, curds, and cultures. This process requires safe, non-chlorinated water, as even small chlorine exposure can reduce the activity of cultures.
Brining
For some cheeses, brining is a crucial step, enhancing both flavour and texture. Salts are added to water to create a brine solution that the cheese is soaked in. If chlorinated water is used, the brine may cause off-flavours in the cheese, as chlorine can affect both salt absorption and bacterial activity on the cheese’s surface.
How chlorine impacts cheesemaking
Chlorine effectively kills bacteria, making it valuable for drinking water. But in cheesemaking, chlorine’s effect on bacteria works against the process, damaging the good bacteria that help create flavour, aroma, and texture. When chlorinated water is used, the effects can range from poor flavour to inconsistent texture, leading to disappointing results.
Reasons to avoid chlorinated water in cheesemaking
- Reduced starter culture effectiveness: Starter cultures are foundational to cheesemaking, sparking milk fermentation and acidifying it for curd formation. Chlorine disrupts these cultures, slowing down or even halting the fermentation process. This can ruin cheese flavour, texture and overall quality.
- Interference with enzyme action: Chlorine also reduces the effectiveness of enzymes, particularly rennet, which causes curds to form. When chlorinated water is used, rennet doesn’t work as well, resulting in softer, inconsistent curds.
- Altered flavours: Cheesemaking is a careful chemical process, and chlorine can interfere with these reactions. This leads to unwanted flavours, especially in aged cheeses where flavours need time to develop naturally.
- Inconsistent texture: Cheese texture depends on good bacterial action and precise coagulation. When chlorine disrupts these elements, cheeses can end up runny, crumbly, or even rubbery, leading to unpredictable outcomes.
- Increased risk of spoilage: Although chlorine is antimicrobial, it doesn’t fully sterilise water. By weakening the good bacteria, chlorinated water may leave space for spoilage bacteria to grow, leading to spoilage or faster ageing.
How to avoid chlorine in cheesemaking water
- Use a carbon filter: Household carbon filters are effective at removing chlorine. Ensure the filter is clean and changed regularly for the best results.
- Boil and cool the water: Boiling water for 15–20 minutes will remove chlorine. Let it cool to room temperature before using it, as hot water can damage milk proteins and bacterial cultures.
- Opt for distilled water: Using spring or distilled water eliminates chlorine risks. However, distilled water lacks minerals, which may affect bacterial activity, so spring water is generally a better option.
Is chlorinated water ever useful in cheesemaking?
Chlorinated water can be helpful in one way – sterilising cheesemaking equipment. Small amounts of chlorinated water can control unwanted bacteria on surfaces and tools. But it’s crucial to rinse all equipment well with non-chlorinated water before use. Even tiny chlorine traces left on equipment can interfere with cultures.
Why soft water is also better for cheesemaking
In addition to avoiding chlorine, cheesemakers often prefer using soft water, which contains fewer minerals, especially calcium and magnesium. Hard water, rich in these minerals, can interfere with the delicate balance needed for cheesemaking. High mineral content can affect the acidity levels, slowing down or disrupting fermentation and altering the texture of the final cheese.
Using soft water ensures that starter cultures and rennet can act predictably, creating a smoother, creamier texture – especially beneficial for soft cheeses like brie and camembert. For the best results, opt for non-chlorinated, soft water to allow the natural flavours and textures of your cheese to shine.
Conclusion
Chlorinated water, though safe for drinking, can disrupt the delicate art of cheesemaking. From slowing fermentation to spoiling flavour, chlorine can prevent your cheese from reaching its best potential.
Using non-chlorinated water is a simple change that can make a big difference. If you’re ready to elevate your cheesemaking, start with fresh, pure water – your cheese will reward you with better flavours and textures!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
