tag:blogger.com,1999:blog-1347206291241336365.post7086380124815886422..comments2023-08-24T08:41:34.380-07:00Comments on Cheese A Day: Troubleshooting Cheese FlavorJaphrghttp://www.blogger.com/profile/12696162336988509930noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1347206291241336365.post-65824953617613842372009-11-27T17:16:56.050-08:002009-11-27T17:16:56.050-08:00yeah, mesophillic cheeses seem to be more suscepti...yeah, mesophillic cheeses seem to be more susceptible to bitter tasting notes than those made with thermophillic cultures. i don't really know why, but that has absolutely been the case in my experience so far. cheddars seem to be very picky about their aging temperatures--good luck and happy cheesing! :)Japhrghttps://www.blogger.com/profile/12696162336988509930noreply@blogger.comtag:blogger.com,1999:blog-1347206291241336365.post-33914518016843259032009-11-27T13:54:19.979-08:002009-11-27T13:54:19.979-08:00thank you so much for this. i just tasted the firs...thank you so much for this. i just tasted the first "real" cheese i've made--a cheddar that i aged 8 weeks, and it was nearly perfect except for a faint bitter aftertaste. now i know that i need to control the temperature better during aging when i make it the next time.Unknownhttps://www.blogger.com/profile/17560412044361870376noreply@blogger.com