Bitterness in cheeses

[Boofer]

This originated in a personal message to me, but after responding, I felt that the forum community might benefit.
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Dear Boofer,

My cheese culture supplier sent me the same washed rind info from the Canadian Agricultural Institute  that you posted in the forum. I found that the description of the wash sequence to be a little vague and I wonder whether you would consider letting me know how you proceeded.

I have B. Linens, SX034, KL71, Geo17 in my freezer.

I have made a Muenster style cheese several times: stinky, gooey but a level of bitterness that I would like to eliminate.

Do you add all of the cultures to the milk at the outset?

Best wishes,

Tony Verberne
Ivanhoe East Victoria
Australia


Do you use animal or microbial rennet? I have both.

Sorry, I didn't see this until just now. If you want to ensure someone sees a personal message from you, touch the PM button and respond there. It will go to the person's email where they will see it independent of the cheese forum.

Have you tried searching for your answers? There are a lot of discussions concerning how to do washed rinds. There are several former members with solid guidance on the subject, including Francois, linuxboy, iratherfly, and Alpkäserei. I've had success but my experience pales compared to those four.

Here are a few guideposts for you to follow:

• Washed Rind - brine parameters
• My first washed rind
• How ro make semisoft, washed rind type
• Gooey & Sinful...Fourth Edition

There are lots more...check out the search function. The bitterness could be from any number of factors including excessive rennet, veggie rennet, and over maturing.

Here are some links:

• bitterness 1
• Distinct bitterness in my cheeses
• Bitterness from too much culture
• Long technical question about cheese bitterness

I hope these articles give you some ideas about the causes of cheese bitterness.

-Boofer-

[awakephd]

Boofer, good to see you on the forum!