Dear cheese makers!
My cheese will be bitter after being stored for a period of time (usually 3 ~ 2 weeks). I wrapped my cheese with plastic wrap. I can't find the fatal problem. Is my milk not fresh enough? Or did I add too much calcium chloride, rennet, Streptococcus thermophilus? :)
It could be too much rennet, not enough salt or needs more aging.
What Aris said. Mostly - probably - too much Renet.
Too much rennet and not enough salt are the usual culprits.