My cheddar cheese curds and pressed cheese have been coming out very smelly lately and the one 8 gal. batch of cheese actually ended up rising while it was being pressed instead of getting shorter and when I cut it open it looked like a sponge......I threw it out to the pigs.
I haven't changed anything in the way I do things, the buttermilk I use, or the way we handle our raw milk from our cow.
Would keeping my artisan bread dough in the same fridge as all the fresh milk contaminate things and cause this problem?
I need to figure this out! My cheese used to turn out so much nicer