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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Grana (Grating Cheesee) => Topic started by: mjr522 on June 17, 2016, 02:02:40 AM
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(https://scontent-ord1-1.xx.fbcdn.net/v/t1.0-9/13418799_919193151539459_4892227419289533137_n.jpg?oh=8a6db553cf5558ade7ed50576f3a7906&oe=57D449F8)
This is the parmesan I made in March of last year (1 of only 2 cheeses I made last year :(). I opened it up a couple weeks ago when I had some friends over. I guess I forgot to tell it that it was supposed to become a parmesan. Instead, it has a very distinct fruity flavor, and makes my mouth numb. It's kind of like sucking on a chloraseptic lozenge for a few seconds. My wife said it feels more like the effect caused by sucking on a lemon drop. The friends we had over didn't notice any strange mouth sensations, and everyone (except my wife) liked it well enough--but particularly those who didn't know it was supposed to be a parmesan.
What causes fruity flavors? What causes numbing sensations? (I've experienced this from other cheeses, too--commercial ones, not homemade)
I used raw milk, NEC thermo blend, and calf lipase.
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I've no answers to your questions, but it sure looks good.
I've got about 1/2 of a wheel of Parmesan left, one that I made in November of '14. Why, oh why, didn't I make more in the meantime? I'm really loving the sharp intensity of the long aging.
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Do you think it might be the lipase? How much did you use?
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My guess is that you're experiencing some butyric acid.
That could come from too little salt, over-culturing (or wrong culture), or using milk from cows that were on silage. Milk from ketotic cows may also have higher levels of butyric acid.
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Oh, and using milk that is too high in fat (for Parm styles) is probably the most likely cause.
Finely grating the cheese will reduce the impact a little bit, but it's definitely a frustrating issue!
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Are we sure that little bag of white powder was actually lipase ! ;) jk
I'm just binge watching "Narcos" ...and that was the first thing that came to mind ...
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Are we sure that little bag of white powder was actually lipase ! ;) jk
I'm just binge watching "Narcos" ...and that was the first thing that came to mind ...
Haha, I love Narcos too, I watched it on netflix.
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I'll have to do some investigation into butyric acid. Definitely too high fat content for a parm, though. I knew that going in (I didn't want to bother with removing any of the cream), but didn't figure it would be that big of a deal. Lesson learned...
I did wonder if it was the lipase--since I've only used it once before. I'll have to look at my records when I get home to see how much I used.
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I checked my record. This was a 15 gallon make, and I added 1 tsp of lipase. The contained said to do 1/4 tsp for up to 3 gallons, so I'm a little under their recommendation.
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I've read that some people can really taste the lipase - either the enzyme itself or the reaction products. As for fruity - I always think of esters. But would the lipase cleave the esters into acids/alcohols? Are you sure the lipase was active? Just ideas.
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Frodage3--sounds like you know a lot more about lipase than I do. At some point I'll need to do some more research on it...
My other cheeses have this same, what I'm assuming is, butyric acid flavor. I cut into a Monterrey Jack made with this milk that is only a couple months old, and it has a much less intense version of the same flavor. I won't be working with that milk any more. With that said, this parm is the only one with the fruity taste, so I do wonder if that flavor came from the lipase and the excess fat content.
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Based on my wealth of experience - aka, the grand total of two well-aged cheeses that I have made with lipase :) - I would not think the lipase is the culprit, or at least not by itself. My two lipase cheeses, both aged > 1 year, have a very strong flavor, but definitely not the mouth-numbing feel. I wouldn't describe the flavor as fruity, but the smell does have a certain "sharp-sweet" character to it.