Help! Just when I think I have resolved the problem, it happens again - 5 batches tossed since the end of July! Goes into the mold fine, the next morning - spongy rising cheese (blue stilton, cheddar, bel paese, variety of DVI cultures)
Here's the rundown:
1. I use vat pasteurized milk from an organic grassfed dairy. I purchase in one gallon plastic jugs. I am making cheese at home.
2. Recently purchased a commercial refrigerator as my milk storage refrigerator seemed to have temp issues and I thought this might be creating a problem, this didn't solve the inflation problem.
3. Moved all wine fermentation from basement to garage despite the fact the wine storage had no return air cross with the rest of the house, didn't solve the inflation problem. There is no air crossover between the garage and the house.
4. After each failure - sanitized all counter spaces with clorox cleanup, mopped the floors with same.
5.I always sanitize all of my equipment with star-san or sterilite tabs before making (obsessive personality is a wonderful thing in a cheesemaker).
6. I have not made bread since Christmas.
I suspect it is a yeast problem but I can't seem to get rid of it. Our temperatures here have been high 95 to 105 but I live in a very low humidity area. Lots of wind this year but I haven't had windows open due to central air with temp at 72. Doors open and close on occasion for the dogs.
I have some fruit/veggies stored with the milk jugs in the commercial fridge. The cheese starts out looking great but by morning could be used to wash dishes!
What have I missed? I am tearing my hair out (but not around the cheese
Thanks for any help!