How is the smell and the taste? Was the cheese swollen? I had this once on a Gouda with herbs and it smelled good but tasted like sour cream.
Did you make it from raw milk? If so, it could be "late blowing" due to contamination with buteric acid bacteria. You can prevent that by:
1. be sure you have milk from a good and clean source
2. Use something like Holdbac from Danisco or saltpeter (KNO3), max 40 ml/100 liter milk
Dear Herman, Thank you for your hints!
The smell was quite strong cheese smell, maybe a little hydrogen sulphide, but noth disgusting. The taste was like a matured cheese, no disturbance. On the first day the cheese was 150 mm tall and on the 10 day around 250 mm so it was growing after 2-3 days. I used raw milk and I forgot to mention about the washing of the curd with 10% water.
The source for the milk is OK, I am using it for a year.
I want to avoid any kind of additives.
Dear Crazycacti, I think you do not have pitures about.