Water Source and Cheese Making

It is important to use unchlorinated water during the cheese making process. Chlorinated water will stop the enzyme action of the rennet. If you don’t know whether your tap water is chlorinated, call your local water department. If it is chlorinated, you may choose to buy distilled water or spring water, or you may filter your tap water. (Most filters remove 97% of the chlorine from your water, which is enough for cheese making.)