Common Cheesemaking Problems and How to Fix Them

It’s pretty much a given there are going to be a few issues when you are first starting out, it’s all part and parcel of the cheesemaking process. There are many variables and you will be dealing with natural products, so pinning down one thing to blame can be tricky. Without using professional measuring equipment, it can be even harder to know if it was the acidity, the milk, the heat, the humidity, timing, cleanliness, the starter culture, the water or even the air itself.

Like any new hobby things can go wrong for the inexperienced cheesemaker and even the professionals get it wrong from time to time. Cheesemaking takes patience and practice. The good news is that there are some common issues and this blog aims to identify these.

1. Temperature Control 

Cheesemaking is a delicate dance of biology and chemistry and temperature is one of the most critical variables in every stage, even a few degrees off can drastically change your results. It affects:

• How fast (and how much) acid forms

• Curd texture and moisture retention

• Rennet performance

• Culture activity

• Final flavour, texture, and safety of the cheese

Too Hot

• Kills or overstimulates starter cultures

• Makes curds tough or rubbery

• Prevents proper coagulation

• Can trap too much whey (moist cheeses prone to spoilage)

 Too Cold

• Starter cultures grow too slowly (or not at all)

• Rennet may not set the curd

• Final cheese may be too soft, bland, or crumbly

  Use the Right Equipment

• Instant-read or digital cheese thermometer 

• Double boiler - prevents scorching and allows gentle, even heating

• Water bath or sink setup - for subtle heat control without direct flame

• Cheese cave or wine fridge - for precise aging temperature and humidity
  
  

Heat Gently

• Always heat slowly and stir constantly for even distribution

• Don’t use high flame—slow and steady wins the curd!

Monitor as You Go

• Check temp every few minutes during key stages

• Don’t walk away during critical points like renneting or curd cooking

Final Thoughts

In cheesemaking, precision is power and nowhere is that more true than with temperature. If you’re consistent with heat, you’ll see massive improvements in flavour, texture and consistency.

Don’t let small temperature dips ruin a good batch. Invest in your tools, track your temps, and trust the process.

2. Hygiene 

Cheesemaking might seem rustic and natural and it is but it's also a microbiological process, which means hygiene is everything. You’re not just making cheese, you're creating a perfect environment for bacteria to thrive.

Cleanliness isn’t optional in cheesemaking—it's critical. Bad hygiene can lead to:

• Spoiled batches

• Off-flavours and weird textures

• Unwanted moulds

• Serious food safety risks
  
  

What Needs to Be Clean?

 Tools and Equipment

• Pots, ladles, cheese molds, draining mats, thermometers, and knives

• Sanitize using boiling water, vinegar, or food-safe sanitiser

• Avoid wooden utensils unless they’re specifically used for cheese and kept dry between uses

Surfaces

• Countertops and tables should be cleaned and wiped with vinegar or sanitiser

• No pets, plants, or clutter in your cheesemaking area
  
  

Hands and Clothing

• Wash hands thoroughly before touching anything

• Use gloves if needed—especially during curd cutting or pressing

• Avoid handling cheese if you’re sick
  
  

Air and Environment

• Keep windows closed and fans off during culturing and aging

• Avoid dusty or high-traffic areas

• Dedicated cheese-aging spaces (caves, fridges) should be wiped down regularly

How to Sanitise for Cheesemaking

Boiling Water (Best for Metal Tools)

• Submerge tools in boiling water for at least 5 minutes

• Let air-dry before using

Vinegar and Hot Water (Quick Fix for Surfaces and Plastics)

• Mix 1 part white vinegar with 4 parts hot water

• Wipe down surfaces, moulds, and mats

• Allow to air dry (don’t towel-dry!)

Final Thoughts

If you're having repeated problems with flavor, texture, or spoilage—start by evaluating your hygiene practices. Sanitising your gear and workspace is the easiest and most impactful step you can take to improve your cheese.

Clean milk + clean tools + clean environment = clean, delicious cheese.

3. Ingredients

Cheesemaking is often called an art, but it’s built on very precise ingredients. Unlike cooking, you can’t just swap out or eyeball elements like milk, rennet, cultures, or salt and expect the same result.

If your cheese isn’t setting, aging properly, or tastes "off," your ingredients might be to blame.

Milk

Issue: Curds don’t form, are weak, or disintegrate.
Likely Causes:

• Ultra-pasteurised milk (denatures proteins and won’t coagulate)

• Low calcium levels in highly processed or shop-bought milk

• Antibiotic residues in milk (especially from treated cows or raw sources)

• Milk stored too long or reheated multiple times

Fixes:

• Use raw or low-temp pasteurised milk from a reliable local source

• Avoid milk labeled “UHT” or “ultra-pasteurised”

• Add calcium chloride to pasteurised milk (usually 1/4 tsp per gallon)

• Always use fresh milk when possible

Culture Problems

Issue: Slow acid development, off flavours, or inconsistent curd formation.
Likely Causes:

• Inactive cultures

• Improper storage (exposure to moisture, heat, or air)

• Using the wrong culture type for the cheese style

• Cross-contamination between cultures

Fixes:

• Store cultures in the freezer, tightly sealed in original packaging

• Use within the recommended timeframe (often 6–12 months frozen)

• Use mesophilic cultures for lower-temp cheeses (e.g., cheddar, feta)

• Use thermophilic cultures for higher-temp cheeses (e.g., mozzarella, parmesan)

• Avoid scooping from the package—use a clean utensil or pre-portion into sterile containers

3. Rennet Issues

Issue: Milk doesn’t set, or sets too fast and curd is rubbery.
Likely Causes:

• Rennet is expired or weakened

• Rennet stored improperly (exposed to heat or light)

• Incorrect dosage

• Incompatible milk type (especially plant-based or ultra processed)
  
  

Fixes:

• Check expiration date and store rennet in the fridge, away from light

• Use liquid rennet for precision, or tablets if you need long shelf life

• Always dilute in cool, non-chlorinated water before adding

• Adjust dosage carefully (too much can lead to bitter cheese)

If you’re vegetarian, use microbial or vegetable rennet—but be aware that some types may give a slightly different flavour or texture.

4. Salt Problems

Issue: Cheese spoils quickly, is bland, or becomes too soft.
Likely Causes:

• Not enough salt added during brining or dry salting

• Using iodised salt (can kill cultures or affect flavour)

• Uneven salting or poor salt penetration

Fixes:

• Use non-iodised cheese salt, kosher salt, or sea salt

• Follow your cheese recipe’s brining time and concentration exactly

• Flip and rub cheese during aging to distribute salt evenly

• Don’t under-salt soft cheeses—salt is crucial for preserving 

5. Water Quality Issues

Issue: Culture performance or rennet coagulation is inconsistent.
Likely Causes:

• Chlorinated tap water kills starter cultures and weakens rennet

• Hard water can interfere with curd formation

Fixes:

• Always use boiled water that has cooled or bottled water when diluting rennet or rinsing tools

• Avoid using hot tap water directly in cheese recipes

Final Thoughts

Even when your technique is good, ingredient quality can make or break your cheese. Pay attention to what you’re putting into your pot, how it’s stored, and how fresh it is.

By sourcing clean milk, storing your cultures properly and using the right type of rennet and salt, you’ll improve your consistency and get much better results.

6. Timing

Cheesemaking isn’t just about ingredients—it’s also about when and how long you do each step. From the moment you warm the milk to the final aging day, timing affects everything: curd texture, moisture content, acid development, and ultimately flavour and safety.  These mistakes are common.

This section breaks down the most common timing issues in cheesemaking, what causes them, and how to fix (or prevent) them.

Letting Milk Ripen Too Long Before Adding Rennet

Problem: Curds are crumbly or don’t form at all.
Cause: Over-ripening the milk (too much acidity before coagulation)
Fix:

• Stick to recipe timing—usually 30–60 minutes after adding starter culture

• Use a pH meter or strip; ideal pH before renneting is around 6.4–6.6

• Don’t walk away—watch your clock during ripening!

Cutting Curds Too Early (or Too Late)

Problem:

• Cut too early = curds are soft, fall apart

• Cut too late = curds are tough, chewy, or rubbery

Fix:

• Perform a “clean break” test before cutting: dip a knife or finger in, lift gently, and see if curd splits cleanly

• Use a timer, but trust the texture more than the clock (usually 30–45 min after rennet is added)

• If in doubt, give it 5 more minutes

3. Over-Stirring or Under-Stirring Curds

Problem:

• Over-stirred curds = dry, crumbly, low-yield cheese

• Under-stirred curds = wet, fragile, won’t press properly
  
  

Fix:

• Stick to the recipe’s stirring time—often 20–40 minutes depending on cheese type

• Stir gently and consistently; don’t break the curds too much

• Gradually increase temperature during stirring for most hard cheeses

Final Thoughts

Timing in cheesemaking isn’t about perfection—it’s about consistency. Keeping notes, using a  timer and checking pH when possible will drastically improve your results.

Cheesemaking Is Science

Cheesemaking is about controlling fermentation, protein coagulation, and moisture retention—all of which depend on specific:

• Temperatures

• pH levels

• Timing

• Culture behavior

• Enzyme reactions
  
  

It’s not like a soup or stew where you can taste and adjust. Once the curds are cut or the cheese goes into the press, there’s no going back.

Practice Makes Perfect: The Real Secret to Great Cheesemaking

The first time you make cheese, you might forget to add salt. The second time, your curds might fall apart. By the third or fourth batch, you might start to wonder if it’s all worth it - IT IS! Because every imperfect wheel, every soft curd, every slightly-too-salty bite is part of the learning curve.

Cheesemaking isn’t just about producing cheese, it’s about building skill. And like any craft, that takes time….THE JOY IS IN THE JOURNEY!

Don’t get discouraged. Start simple. Take notes. Repeat the same recipe a few times before moving on. You will get better - and faster too!  We are here to help you along your cheesemaking journey.