Swelling - Waxed Havarti

[opalcab]

Waxed Havarti swelling up like a balloon it has been stored in my cheese cave for several months production date of 12/23/2010
when I cut the cheese open it expelled about one gram of whey and cheese is acidic maybe it did not have enough time to age but the wax was so swelled up i just had to check it i did not find any mold under the wax

Any help would be great
Thanks
Stan

[Tea]

Morning Opalcab, just wondering what recipe you used to make this.  It would help so we can trouble shoot.

[opalcab]

This cheese has been in the cheese cave since it was made with a control on the fridge and RH about 78 to 90 percent RH
depending when the fridge turns on and Rh goes up to the high point before the fridge turns back on, it was made with organic milk and calf rennet

[Sailor Con Queso]

FYI - Organic milk is usually ultrapasteurized and a poor choice for making cheese.

[opalcab]

This milk is not  but it has been pasteurized

[Sailor Con Queso]

How do you know it's not UP? They do NOT have to put UP on the label.

[opalcab]

the carton is marked pasteurized not ultra-pasteurized

[Sailor Con Queso]

That is often the case with organic milk and it still does not mean that it isn't UP. IMHO that is a scam in the industry. UP will make the milk last longer because it is more sterile. BUT the big producers want you to think it lasts longer simply because it's "organic". So they intentionally don't label it as UP. If you want to use this milk on a regular basis, I would called company and ask.