I cracked open a 30 day Havarti and it was a lot like rubber. Taste was not the best, but not nasty either.
Thoughts?
What was the final pH? Sounds like not enough acid; too early of a drain. Was it moist? If it is, then it's just too young. Wait another month or two.
Don't think we had the PH meter for that one. I went though Michelle's notes and saw that the temp of the curds went over 130 when she was washing them. I have since modified the make sheet to stop this from happening. Think this could have cause the issue?
Cheese was not overly most. Really the moisture content seemed about right.
woah, of the curds? Meaning after all the water was stirred around and the temp stabilized, it was 130? That's rather high, would have killed off acid production. Not enough acid = rubbery cheese, unless you're talking about alpine types or emmethalers.
Yes.....That is what I thought after some reading. All the ones we have done since then were good.