Cheddar tastes like dirt

[tnbquilt]

I have a specific flavor that shows up in some of my cheeses and I refer to it as dirt. Some cheeses don't ever get this flavor, like the Swiss and the Gruyere, but other cheeses sometimes have it. I have cheddar now, that has this dirt flavor to it.

I have made wonderful cheddar, and I have made this dirt flavored one as well.

Do you think that the dirt flavor will age out of it? I tasted it at 2 months old and it was good, but not ready. Now it's about 5 months old and the dirt flavor has appeared.

It seems to me that any cheese that I make with mesophilic culture may or may not come up with this dirt flavor. I'm always waiting to see if the cheese will come out good or not, but I have no idea how I get the dirt flavor.

[scasnerkay]

Put it back in the cave and wait another 4-5 months!!

[awakephd]

Hmm ... any mold on the rind? The only times I have gotten what I would call a dirt flavor seem to be the result of some mold.

[H-K-J]

I believe they refer to it as earthy

[Flound]

I believe they refer to it as earthy

Hee hee hee...that made me chuckle.

[Boofer]

Some of my earlier cheese efforts were really crappy. 

-Boofer-

[amiriliano]

P. candidum or Geo are described as "earthy" or "mushroomy" - are you getting any white ?

[tnbquilt]

No mold to speak of, I waxed them when they were about a month old. I'm leaving them in the cave in case it improves with age.

[JeffHamm]

Hmmm, I know when I've waxed cheeses and cut them open later I get a strange sort of "fruity" flavour, which I think is due to fermentation.  It will fade if the cheese is left out to air for a few days.  I wouldn't call it dirt though, so we're probably talking a different thing specifically but it may be something connected with waxing and cutting off access to oxygen while it ages.  Have you left some out to breath for a few days (in your cave, etc) to see if that helps?