Author Topic: Cracks inside the cheese  (Read 352 times)

Offline Fabiolo

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Cracks inside the cheese
« on: August 05, 2014, 12:24:09 PM »
Hi Cheeses! I have some problems with my Manchego style cheese. The first 2 batches I made were fine, really compact inside. Lately, it comes with big cracks inside (gas?). I put a couple of pics so maybe you will understand better.
Thank you in advance!




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Offline Boofer

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Re: Cracks inside the cheese
« Reply #1 on: August 06, 2014, 09:22:04 AM »
Can you provide a little more detail about your make? Process, milk used, recipe, cultures used, etc.?

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Offline Alpkäserei

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Re: Cracks inside the cheese
« Reply #2 on: August 06, 2014, 11:44:38 AM »
Also agree we need more details. But first guess I would say this looks to be over acidified
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Offline Fabiolo

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Re: Cracks inside the cheese
« Reply #3 on: August 07, 2014, 08:09:11 PM »
I use raw cow milk, following Ricki Carol Manchego recipe Danisco MA 4001 alternating with 4002 and TA 061.

Offline H-K-J

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Re: Cracks inside the cheese
« Reply #4 on: August 07, 2014, 08:58:53 PM »
Not ever had this (don't want it) it kinduh looks like mechanical holes with a late blow ???
I have no Idea why :-[
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Offline Fabiolo

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Re: Cracks inside the cheese
« Reply #5 on: August 08, 2014, 07:07:04 AM »
How should I do to avoid (or at least reduce) late blow?

Offline Spoons

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Re: Cracks inside the cheese
« Reply #6 on: August 08, 2014, 08:12:28 AM »
Can't really see well in the pictures, but did the top and bottom of the wheel bulge? or did they remain flat? If it is bulgy, then when did it start to happen? That will answer if it early blowing, late blowing or something completely different.
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Offline Fabiolo

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Re: Cracks inside the cheese
« Reply #7 on: August 08, 2014, 08:30:20 AM »
It started swelling about 1 month in the cave.

Offline Spoons

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Re: Cracks inside the cheese
« Reply #8 on: August 08, 2014, 10:24:18 AM »
That would be late blowing then. Late blowing occurs between the 3rd and 6th week. There's a higher concentration of spores in the cheese caused by clostridium in your milk or your surroundings.

In order to prevent this, you need to to check the following:

Improving quality of milk:
*Try to prevent feeding your cows silage.
*improve cow hygiene before milking

Clostridium can be airborne (thanks for the info Sailor Con Queso):
*Besides sterilizing your cheese making equipment before making cheese, make sure the surroundings are also clean
*pets in the vecinity can be an intrusion
*Wear clean clothes that haven't gone outside prior to making cheese.

If you buy your raw milk and have no control over it, then try one of these options:
*add some Holdbak LC when you add the cultures
*add sodium nitrate to the milk prior to adding the culture. sodium nitrate is largely regulated or even banned in certain countries.

Hope this helps.
« Last Edit: August 08, 2014, 10:33:37 AM by Spoons »
- Eric

Offline Fabiolo

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Re: Cracks inside the cheese
« Reply #9 on: August 08, 2014, 11:22:36 AM »
Thank you for the help! I'll order Holdbac today.


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