Bitter Rind

[jerryg]

Still very new at this.... Every batch I've made so far of lactic coags (crotins, Valencay, selles sur-cher) the paste flavor and texture is pretty good but I get an unpleasant back of the mouth bitterness in the rind.
And the rinds themselves seem a little tough & chewy. Really trying to achieve a softer overall finish.

thanks for any suggestions

[iratherfly]

Not enough acid, too much moisture, your geo grows too strong. This also fits the problem you described with the Camembert