Quote from: qdog1955 on May 07, 2015, 10:38:01 AM I also use Lysozyme in all my long aged cheeses. It takes care of late blowing caused by clostridium bacteria. Early blowing is most often caused by coliform bacteria or yeasts in the cheese milk. Coliform blowing shows up within days whereas clostridium blowing (late blowing) shows up several weeks after the cheese has started aging. Caldwell has a good treatise on both of these. Lysozyme is readily available on line as it is used by home winemakers and brewers.
