Bitter cam

[Mouldy]

My first batch of cams are very bitter in the center.  The edges are fine no bitterness at all, could they just need more time? They aged at 60 deg for week until the had full bloom and then were moved into a mini fridge at 50 deg and 85% humidity for six weeks. I've heard of cams getting bitter when over ripe but they are not runny and I guessed if over ripe they would be bitter at the edges as well. Any ideas?

[linuxboy]

not ripe enough, give them more time. The enzymes need to finish their work.

[Bishop]

Just check you haven't done my old trick and used too much rennet.  Being that the bitterness isn't consistent across the entire cheese I would put my money on linuxboy being correct. 

How old is the cheese?

[Mouldy]

They are 7 weeks. I know the fridge is on the cold side for aging. Now that winter is here in full force maybe I'll convert my spare room into a cool room and move the cheese into tubs for humidity control.