Well I built this batch on March 21, 2008. It ended up coming out pretty much right to the numbers. While I was drying it before waxing it really seem to pull in and dry giving it 'somewhat' of a barrel shape. No biggie I thought and waxed it and have been ageing it. You know when you look at it every day it is a bit hard to notice subtle changes. Well it ended up being pretty barrel shaped and then finally it ended up popping off the top was one day. So I figured it must be still drying to much and cracking or something so I figured I cut it open since it was 3 months and start at it or vacuum seal it.
Well to my surprise, it had holes like a baby swiss. Besides that it tasted absolutely fabulous. So now it begs me to ask... is the Proprionibacteria a naturally occurring bacteria?? What are the possible sources? This was made with raw milk so maybe something there. I've done a bit of poking around but have not really found anything too conclusive so I thought I'd pick your brains!