thankyou WATERBEARER for posting recipe etc,,,,,you are very lucky to have access to JERSEY milk
yes i was looking for over dosing of RENNET and/or CALCIUM CHLORIDE both notorius for generating bitterness
i feel that the RENNET dose if single strength is fine , but one eighth of a teaspoon [ i assume that's what you meant in
recipe ] of CALCIUM CHLORIDE in 2 x litres of milk ,,,especially JERSEY milk as it is much higher in FAT and PROTEIN than
other cows milk,,,,,may well be a little too much hence being the cause or a major one of your problems
i use only one sixteenth of a teaspoon in 8 x litres
i have a great love for making CAMEMBERT/BRIE , have been fortunate in only ever had one failure , but that was a most
bloody spectacular event ,,,learnt a lot !!!!!!!!!!
i also add to eight litres of milk , apart from PC ,600ml of cream , GC and FLORA DANICA,,,,,,,,and brine with a tiny bit of
VINEGAR , PC and GC
many regards and good luck ,,,,,,brian