CheeseForum.org » Forum

HI
I am from India and new to cheese making. The weather here does not help make it easier.

Its right now reaching 42degrees celsius sometimes.

I had made cream cheese in Coonoor where temperatures dont cross 25degrees celsius. I flavored my cheese and vaccuum packed it. I brought it down to hell down under (Chennai) and when i tasted it yesterday, it had a bitterness to it. It was more sour than fresh cream cheese which was understandable.

I did not like the bitterness in the cheese. was it the vaccum pack or the temperature or that it was 5 days old?
Through these 5 days it was always in refrigeration in the vaccum pack and untouched.

I also made some gouda and the ver morning that it was out of the press I vaccum packed it coz i was leaving to Chennai. I put it in the refrigerator ofcourse. it was dry salted but  was not left to get a really firm rind. Back in Chennai I resalted it, but its already quite deformed (the vaccum pack destroyed the shape).

I have resalted it in any case and put it in a dry plastic tray and then inside another box and kept it in the warmest part of the refrigerator.

Do you think its going to be ok?

Hello - its great to see someone from the neighbourhood here 

I'm into cheesemaking as well in Bangalore. I've made a few havarti's, cream cheese, mozzarella, feta & ricotta earlier with mixed results.

On your question of heat, i believe the cream cheese would have transformed to almost sour cream because of the temperature. On the gouda, the concern would be on how you plug the cracks so that the core does not dry out. were you at acre's wild -you mentioned you made the cheese in coonoor ?

would love to share recipe's and experiences with you sometime.