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Yesterday I opened up a double creme rennet set bloomy rind cheese I'd made 7 weeks earlier. The inner core, which was at the very end of being chalky/cakey was delicious but the 'fondue' between the inner core and the rind, though it looked great, was too bitter for me. What makes bloomy rinds bitter? It's a flaw I run into a lot in this cheese style.

Thank you!

It's the same for high moisture smear stinkies. Multi-factorial:
- Core cause is too rapid protein breakdown
- If core is fine but outer paste is not, then protein breakdown source is enzymes in geo/candidum/yeast, one or more

solution is decrease ripening temp after even cover. Low and slow. Usually 40-45F is enough. Sometimes, need to go to 38.

other possible causes, but that's most common