Cut today my 2.5 month Edam cheese. The texture is good but
not smooth enough and the cheese is Tasteless, even not salty.
Everything of the make was very good.
I used the receipt from "200 easy homemade cheese" :
8L of 3% pasteurized homogenized milk.
8 drops of annatto.
1/2 tsp clc2 (33%)
1/4 tsp mm100.
1/8 tsp chy-max extra. (16 minutes floc time).
14cm mold 35kg press.
12 hours in 20% solution.
wax after 3 days.
how did you age? What was pH at rennet add and drain?
I don't know the PH since i do not use PH meter.
The aging is in 12C fridge.
Lack of taste usually indicates too little culture. Dead starter, phage, poor incorporation, missing pH targets at rennet and not hitting the pH curve (based on floc time seems possible), etc.
OK. I will test my starter next week but i though that there
should be some saltiness taste.