Hi all,
This is a three-week old tomme style cheese (recipe from G. Caldwell’s Mastering Artisan Cheese).
The cheese started blowing-up a few days ago, and originally I thought that it was the propionic bacteria within the MA4001 doing its job. I then, however, read about early blowing, and am very concerned that pathogens are present in my cheese.
I believe that both the milk quality (pasturised) and the sanitation standards were good, and the acidity was developing well (TA .33% at first press, several hours before brining).
Should I throw this cheese out? It pains me, but probably less than e.coli would…
Cheers,
Neil