Distinct bitterness in my cheeses

[Boofer]

Thanks, LB, just curious. I haven't experienced any problems myself. More just trying to get the datapoint out there in the wild.

-Boofer-

[MacGruff]

Thanks everyone for your replies. This is very educational to all of us who are newbies at this stuff. Now to answer some of the questions raised:

NimbinValleyDairy - I was not using any TA cultures, so I do not think that would do it.
MrsKKK - I think you might be the winner here, as the Rennet I am using is vegetable-based!!! I will be buying another one before I try again. Also, you are right that I cut it and immediately tried a small slice. Well - I smelled it first, but that did not take up too much time!!!   

As of right now, I took one of the wedges out of the vacuum seal and put it in a plastic bin that I have. I set the lid on it but angled so there is some air flow in and out and out it back in the "chesse cave" which is at 52 degrees and 94% humidity. I will try and taste it again tomorrow to see if any of the bitterness has left.

Boofer - No CaCl in this make.


Since you are all being so helpful, can anyone tell me if there is any kind of a difference between Veal Rennet and Calf Rennet? I see both being sold online, but to my simple mind they are the same. What gives?

[MacGruff]

Three days later, and I was finally ready to do another taste first. First thing this morning, I moved the cheese  from the cave, to the kitchen which is sitting at 72 degrees (and probably 40% humidity).

Tonight, at dinner time, I decided to try a slice off the wedge. First of all, observing the cheese showed a crack that developed right in the middle of the paste. I am sure that is because of the much lower humidity in the kitchen. The cheese itself was quite dry to the touch, but not hard (if that makes any sense.)

My impression after tasting it was the most of the bitterness had evaporated, but the cheese is still not where I want it to be and there is some bitterness in the middle there. I guess I will have to switch Rennet to see if that was really it, and that is the next step...

Overall, the flavor is of a Gouda, but the texture and that bitterness make it not quite fit for prime time...   

[DeejayDebi]

Just to add to the comments ...

Bitter flavors can also come from
1.Bacteria and yeast
2. Allowing cows to drink from stagnant pools.
3. Rusted milk cans or other utensils.
4. Using old starters that have developed to much acid.
5. Too little salt in curds.