I'm not sure that is the "stinging nettle" I'm talking about (Urtica dioica), but the stuff was mixed through the curd just before putting it in the moulds. However, typing this I realize that the water it was cooked in, was added to the milk before the rennet. But could this cause a bitter taste and early blowing? I will also ask my milk supplier about this,because they sometimes makes batches with nettle...