These are all good suggestions. Thank you so much.
Te type of bacteria that causes late blooming would not be killed or even impacted, as I understand it, with low temp pasteurization and I am pretty sure any type unless UP. I think my problem was the AC vent and perhaps I need to clean the entire kitchen before making cheese.
Sailor con Queso has posted several postings about this one
Clostridium is a natural soil inhabitant and is not normally found in water. It can be airborne for short distances and can transfer from clothing, dogs, windborne dust, etc. Contamination in cheese is usually from a hygiene problem. Since Clostridium occurs as spores, a little extra attention to detail when cleaning and sanitizing goes a long way. Holdbac LC does a very good job
Since I got two cheeses with the same issue from two different sources, then the issue must be me. I think I am going to try cleaning the entire kitchen and using no rinse germicides such as Sani Rinse. The truth is that making cheese it to create a favorable environment for things to grow and that means good and bad. I am hoping that making these changes and using Lysozyme or Holdbac LC is the trick. I have a question out to an expert on how to use Holdbac LC with starter culture.
Thank you so much for the feedback.