I have a common problem with a bitter taste to my cheese. Some are worse than others, but most have some degree of bitterness. My best results are with Parmesans, in fact, I've never had a problem with them. Also my Manchegos usually are free of bitterness. But everything else (Cheddars, Jacks, Colbys) all have a problem.
I usually use Ricki Carroll's recipes for 2 gallon quantities and increase them to 3 or 4 gallons. Per an email from her, I increase ingredients proportionately. Maybe that is a mistake. I just did my first Swiss and cut the rennet back a little with this problem in mind.
I am aware of what normally causes bitterness, but I guess that I am looking for any thoughts about what I might be missing. I am careful about temps, ph, salting, rennet etc.
Thanks for your thoughts, I am getting a bit tired of this problem.