Troubleshooting

I have included here some of the ‘issues’ I have run into when making cheese, along with suggestions and solutions for how to resolve the problem. Any comments or additional remedies you know of, let me know and I will add them here if appropriate.

Curd not setting

Possible causes:

• Contamination
• Old Rennet
• Not enough Rennet
• Milk too acidic

Remedies:

• Replace Rennet
• Use correct amount of Rennet
• Ensure sanitisation of all equipment and areas used

‘Loose’ knit of cheese

Possible causes:

• Not enough weight when pressing
• Curds too cold when pressing
• Semi-rind formed before pressing (can occur when salting the curds)

Remedies:

• Heavier pressing weights
• Keep curds warm before pressing

Mold growing on cheese

Possible causes:

• Too warm conditions
• Molds present in aging area
• Contamination

Remedies:

• Ensure sanitisation of area
• Wash with white vinegar and brine
• Scrap mold off
• Keep at appropriate temperature

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