Hi, I have problems with my Camembert cheese. 1. bitter after taste, 2. it is not so soft after 4 weeks of aging.
I use: 1/4 tsp flora denica per 1 gallon of milk
1 pinch pen. candinum
1/2 pinch geo. candidum
ripening 30 min
1/4 tsp liquid rennet per 2 gallon of milk
coagulation 90 min
What is the reason, what can I do to resolve these problems?