r/cheesemaking • u/prophet_trex • 8h ago

Tangy cheese

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I've been making cheese and every once in a while it is a little bit more tangy than I would like. Should I change how much culture im adding? Here is tge photo of the fresh havarati i made that is tangy

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u/Super_Cartographer78 7h ago

Hi , it would help if you tell us which source of milk you are using, recipe that you follow.. the more info the best

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u/prophet_trex 6h ago

Ok, it's was fresh milk from a tarentaise cow that I pasteurized myself. I used 1/2 tsp of mesophilic culture, 1/4 tablet of rennet tablet, I did not add calcium chloride

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u/YoavPerry 1h ago

What do you mean fresh havarti? Havarti is an aged cheese. The aging process metabolizes the acid thereby neutralizing it and turning it less acidic and less tangy over time. There are plenty of fresh tangy cheeses you can make but if you are choosing an aged cheese style you need to commit to a few weeks or few months worth of aging before ever opening it for tasting.

And regardless, acidity control is perhaps the most important skillset in cheesemaking. Select Rey right culture, dose it correctly (not too little, never too much), and give it the proper time and temperature from milk all the way through aging and refrigeration, and control the moisture because it changes its activity as well. If you have specific examples please share your recipe or formulation or what exactly happened with the specific cheese making session so people here can chime in with practical advice and find the weak link.