In all the reading I've done I haven't heard of my latest problem. It's with my Colby which really has been riddled with problems:
http://cheeseforum.org/forum/index.php/topic,5839.0.htmlThe clean break was no good. The curd say an hour rather than 30 min. I introduced wine. The curd never really knit to form a good rind. Etc
So I've been drying it at about 70% humidity and 52 degrees. The cracks have gotten deeper but nothing new has formed. I turned it twice a day for the fist 4 days and it's turned once a day since then and it's 8 days old today.
I went to turn it tonight and there's a crack between curds in the center on the top that was oozing liquid. I thought a drip had fallen on it from the roof of the wine cave. But it didn't. It doesnt smell bad. Maybe yeasty? Really it smells like wine and cheese
. I squished the liquid out and turned the cheese so now there's pressure on the one new crack. I also noticed that for the first time my humidity fluctuated and it was at 55%.
I have a Gouda and a Parm both drying outside the cave at 55% without trouble...
Any ideas on what's happening? Is it salvageable?