Good evening,
I made a triple creme about 12 days ago. Standard recipe https://cheesemaking.com/pages/search-results-page?q=triple+creme. Although it looks nice, it has too much of a bitter after taste. The cream/paste is very nice. There is almost no odor to the cheese. There is no ammonia smell.
With the higher fat content, I am wondering if the end-products from fatty acid breakdown are the culprit and wondering if I can tweak the starter bacteria or the yeast/mold cultures.
I used M4001 (mesophilic and thermophilic)
Geotrichum candidum 17
P. Candidium ABL
The outer layer does not seem to be bitter. In the meantime, I have placed the cheese in cheese paper and into the fridge. Will re-taste in about 7-10 days to see if further ripening may help the taste.
Thank you for the help!
Deborah
Hey there
I make a lot of Triple Creams. While I don't think it is the thermophile that is causing your problem with bitterness (I'm betting it was most likely too much rennet did that)
I'm wondering why you chose to use a Farmstead culture instead of a straight meso--making triple cream you never get high enough temp to have the thermophiles really do anything much. Can you share with us what your thinking was there?