I made some of these semi-lactic cow's cheeses again. I tasted one after about three weeks, and it is ok, but a little bitter or sour. I was wondering if someone can help me figure out why. For the culture, I used MM100. I only added one drop of calf rennet for two gallons of milk. For the surface I added PC, little geo and a little KL71. The surface bloomed nicely, and I am happy with the rind.
I drained the curds around 4.5 ph - maybe a tad lower. Then I put them in 3" chevre hoops for around 12 hrs, flipping several times. I took them out of the hoops and salted. Then I let the surface dry at room temp for two days. Then let them dry in fridge for another day. At that point, I put them in the 90-95% humidity chamber. Its now been three weeks, and they are covered in a nice bloom and just got wrapped yesterday.
Does anyone see anything that might make my cheese bitter/sour?