I am in CT it's pretty cold and snowy right now. I usually only make cheese and fermented sausages, beer etc in the winter because I close off a room to use as a huge refrigerator. I just recently got an extra Mini fridge for summer cheese making. I have never had any trouble with gas blowing in my cheeses.
I am very curious about this gas blowing cheese syndrome. I have never seen it but I have heard and seen pictures of cheeses totally destroying themselves. Maybe urban legends? I would imagine it would have to be highly contaminated for that to happen.
A very ole 1918 or something book I downloaded once said that when the critters are milked )cows, goats whatever) the contaminants are introduced to the milk through falling dust and dander etc and showed a cheese that looked like it had a fire cracker inserted into it. My guess is with all the sanitation in milking and milking equipment today that would be almost non existant.