Cheese Curd Flavor

[Chunkybrewster]

So I'm stuck in a part of the country where cheese curds are not readily available, but travel through Wisconsin enough to know that I love them. I've made two attempts at making cheese curds at home, but the flavor is far closer to cottage cheese than what I'm used to picking up at the stores out there. Is there something I'm doing wrong in my process that's affecting my flavor? Using the wrong starter? I'm following the recipe/instructions here: http://www.cheesemaking.com/Recipe_CheeseCurds.html

and using Mesophilic A cheese starter from here: http://www.leeners.com/cheese/store/mesophilic-a-culture.shtml

Any thoughts? Maybe I'll stick to beer, but I miss the squeak.

 

[Yooper]

I haven't made cheese curds in a long time, but I think you want a thermophilic (higher temperature) culture when you do them. Mesophilic is more for temperatures in the 80s.

 

[Chunkybrewster]

Yep, looks like I got the wrong starter. Leeners has a recipe that uses what I have, but at a much cooler temp. I'll give it another try or pick up the thermophilic, or both. Thanks for the response.