Rubber Havarti

[TroyG]

I cracked open a 30 day Havarti and it was a lot like rubber. Taste was not the best, but not nasty either.

Thoughts?

[linuxboy]

What was the final pH? Sounds like not enough acid; too early of a drain. Was it moist? If it is, then it's just too young. Wait another month or two.

[TroyG]

Don't think we had the PH meter for that one. I went though Michelle's notes and saw that the temp of the curds went over 130 when she was washing them. I have since modified the make sheet to stop this from happening. Think this could have cause the issue?

Cheese was not overly most. Really the moisture content seemed about right.

[linuxboy]

woah, of the curds? Meaning after all the water was stirred around and the temp stabilized, it was 130? That's rather high, would have killed off acid production. Not enough acid = rubbery cheese, unless you're talking about alpine types or emmethalers.

[TroyG]

Yes.....That is what I thought after some reading. All the ones we have done since then were good.