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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: nettles on February 26, 2015, 10:23:50 PM

Title: Bad spicy taste
Post by: nettles on February 26, 2015, 10:23:50 PM

I've been making goat blues for several months now with wonderful results. This latest round, however, had a spicy aftertaste that was Not pleasant; seemed to sting the backs of our throats.  Any ideas?

Thanks!

Title: Re: Bad spicy taste
Post by: muffinmu on February 27, 2015, 12:38:57 AM

what recipe have you been using? Did you change anything?

Title: Re: Bad spicy taste
Post by: nettles on February 27, 2015, 12:55:30 AM

No, I didn't change anything except that it has a mold growing on the rind that the others didn't, so I was wondering if there is a mold that gives that bad spicy taste to the cheese. It is brownish/pink/putty colored and has spread to the rest of my few blues in the cave.  It is not dead blue mold because the rounds were't yet covered in blue before they turned "putty." the others that I haven't opened yet smell the same as the bad spicy one.

Title: Re: Bad spicy taste
Post by: SOSEATTLE on February 27, 2015, 02:17:25 AM

Might be from ammonia. Are you getting any ammonia smell?



Susan

Title: Re: Bad spicy taste
Post by: LoftyNotions on February 27, 2015, 05:25:20 AM

Do you have pictures? Both insides and outsides might help. How long has this spicy one been aging? Were you scraping the rinds on the ones that didn't have this spicy character? Were your good ones aged for a shorter time?

Larry