Hi everyone, my Name is Holly and I'm from Beavercreek, OR in the Pacific Northwest.
I'm fairly new to cheese making but have made a few attempts - parmesan, colby, mozzarella. Things were moving along swimmingly (some tasty, some nasty) until this morning. That's when I found this forum and was hoping that someone might be willing to give me some advise.
1. I was turning and cleaning the "cave" (wine cooler) when I noticed the parmesan I made in December was blowing up like a ballon. When I cut into it, it released gas. The surface was moldy and damp, but when I cut all of that off, it smells great, buttery and nutty. Might anyone know what happened and should I try eating some?
2. Parmesan number two was also slightly swollen and when opened had a big crack running down the center. Minimal mold and smells like park.
3. Jack is crumbly and too sharp. Smells a little like ammonia.
Any suggestions or should I just pitch it all? Thanks in advance and for all of the lovely information on the forum - it looks fantastic.