While there are 1000′s of different cheeses, the variation of their ingredients can result in 100′s of thoushand of different cheese flavours. In addition, a flavour that is intentional and appealing to one, may not be too another. That said, this article discusses the common flavour defects in cheeses, their descriptions, and causes organized by flavour type.
- Flavour of cheese is too acidic or sour as too much direct acid or lactic acid has been generated, depending on acidification method. The most common sour tasting food is lemons.
- Too much starter culture.
- Milk pre-ripened too long before adding rennet.
- Leaving curds in whey too long after cutting.
- Insufficient pressing resulting in excess whey left in cheese.
- Excessively rapid breakdown of proteins in milk resulting in bitter flavoured cheese.
- Common bitter tasting foods or drinks are coffee, unsweetened chocolate, citrus peel, or quinine in tonic water.
- Too much rennet.
- Too high ripening temp.
- Too much moisture in the curd.
- Inadequate amount of salt.
- None really for existing make. Can try and rub formed cheese with salt and age for longer (if not a fresh type cheese).
- Flavour of cheese is fermented, like rising bread or fermenting beer or wine. Fermentation is the product of yeast, normally unwanted in cheese.
- Poor hygiene.
- Close proximity to sources of concentrated yeast such as beer, wine, or bread making.
- During aging, bottom of cheese was wet or too moist due to infrequent turning or improper shelf.
- Cheese aged to warm, reduce to recommended temperature.
- Salt level too low, add more salt.
- Flavour is too mild, lacking flavour for that cheese type.
- Inadequate aging.
- Inadequate starter culture.
- Inadequate starter culture ripening time.
- Slow ripening either from low moisture content or low ripening temperature.
- Flavour of cheese is off and tastes bad.
- Inadequate cleanliness and sterilization, milk products are ideal environments for unwanted micro-organisms.