Author Topic: Bitter Rind  (Read 1265 times)

Offline jerryg

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Bitter Rind
« on: October 09, 2012, 10:30:48 AM »
Still very new at this.... Every batch I've made so far of lactic coags (crotins, Valencay, selles sur-cher) the paste flavor and texture is pretty good but I get an unpleasant back of the mouth bitterness in the rind.
And the rinds themselves seem a little tough & chewy. Really trying to achieve a softer overall finish.

thanks for any suggestions

Offline iratherfly

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Re: Bitter Rind
« Reply #1 on: October 10, 2012, 10:10:03 PM »
Not enough acid, too much moisture, your geo grows too strong. This also fits the problem you described with the Camembert