Hi, i recently made chedder for my first time and I found that while it definitely had the chedder flavor, it was very bitter. I made 3 possibly mistakes and wanted to know if either of them could cause this:
1) I used too much rennet (possibly double/triple the amount called for)
2) I Used normal melted candle wax rather than specialty cheese wax
3) Before I waxed the cheese, I waited too long and it developed a good amount of mold on the outside
Thanks
Roman
Roman, welcome to the forum!
I am only 8 months into cheese making, so take my answers with a grain of salt -- but I'll take a try at answering your questions:
1) Yes, especially if it is vegetable-based rennet
2) Don't know, but wouldn't think this by itself would be an issue
3) Possible, depending on the mold -- but often the off-flavor will be limited to the rind
Hopefully others with more experience will be along shortly to add to, or correct, my answers!
Thanks awakephd
It was vegetable-based rennet!
I often use unscented candles as a source of paraffin wax. I've never found that they impart any flavours either.
Hi Roman (great name for a USC Trojan, I presume ::)) and welcome to the forum. Bitter cheese is a pretty common outcome that affected my first chedder. Here is a link (https://cheeseforum.org/forum/index.php/topic,12718.msg98640.html#msg98640) to a good and short answer to your question from Eric (Spoons). Jeff Hamm also had a post about too much rennet (something like anything past twice as much as recommended can result in bitter cheese.
A question for you: you are a recently-joined member and we've had problems with prospective members joining. Did you have any issues getting you're activation?
Thanks for the reply guys!
I did have problems registering at first. I never got an an activation activation email for my gmail email, but I was able to get it after a few attempts for my usc email....
Thanks for the info on registration Roman as it parallels recent feedback on this thread (https://cheeseforum.org/forum/index.php/topic,12931.msg101060.html#msg101060). Then again it could be the NSA clamping down on us cheese makers ;D. I guess one thing it speaks for is the popularity of the forum (closing in on 8,000 registered members by my count).