First Attempt at Port Salut

[West Star]

I tried to make a Port Salut cheese for my wife since she loves Oka. I used a recipe from a book called "200 Easy" and it turned out pretty well for a first try.

But I had a couple of issues I want to fix for next time:
The first thing is the aftertaste because it's bitter. The rind is also really strong and you can't really eat it unless you mix it into a sauce or other things.
The second thing is that the cheese itself is too creamy. It's nice for spreading on toast but I was going for something firmer.

Could these problems be from leaving the linens on for too long? Or maybe from not washing it off early enough? I washed the cheese for two weeks, let it set for a week, and then it became more and more runny as time went on. What kind of ripening process gives you a firmer cheese with a less bitter flavor?

 

[ragu-mozzi7]

I made Port Salut last fall here in LA for my mom, she loves Oka too. I had the same problems, the rind tasted bitter and the cheese was too soft.

What helped me was washing it for fewer days and using a weaker salt mix. Too much of the orange bacteria can make the rind strong and the taste sharp.

To make the cheese firmer, try aging it longer in a cooler spot and keep it a bit drier while it ripens. That helped mine stay creamy but hold its shape better.

 

[NOIT10]

I tried to make a Port Salut cheese for my wife since she loves Oka. I used a recipe from a book called "200 Easy" and it turned out pretty well for a first try.

But I had a couple of issues I want to fix for next time:
The first thing is the aftertaste because it's bitter. The rind is also really strong and you can't really eat it unless you mix it into a sauce or other things.
The second thing is that the cheese itself is too creamy. It's nice for spreading on toast but I was going for something firmer.

Could these problems be from leaving the linens on for too long? Or maybe from not washing it off early enough? I washed the cheese for two weeks, let it set for a week, and then it became more and more runny as time went on. What kind of ripening process gives you a firmer cheese with a less bitter flavor?

Wash your cheese for about a week, then switch to dry brushing or a light brine mist. This helps keep the rind from getting too tough or bitter. You might also try using less B. linens, or mixing it with Geotrichum candidum for a softer rind and better flavor.

 

[Larxene_Nymph]

You’re definitely on the right track, but those two issues... bitter taste and gooey center, are just signs your wash schedule and moisture balance were off. Port Salut should be semi-soft, but not runny, so I’d go easier on the washes, don’t leave linens on as long, salt more confidently, and press harder. That should tone down the rind and give you a cheese that slices instead of spreads.