Asiago swelling

[eroch]

Is Asiago supposed to swell? Could LH culture cause swelling? I have a 4 week old Asiago (1st time making this cheese) based on the recipe at cheesemaking.com but it is smaller batch made with 3 gallons milk. It's aging in the cave at 54 degrees 85% humidity. This morning, I have noticed a slight bulge on top that wasn't there before. Any advice?

Evelyne

[DeejayDebi]

Yes - don't panic! Asiago doesn't normally swell it could just be the milk. If it were anything else you would smell something odd kind of sour or yeasty.

[Cheese Head]

eroch, no advice for this batch, assume it is actually swelling, not slouching as cheese is moist. FYI there are some ideas for causes in our Wiki: Body Defects, Mechanical Holes article. Also if you search the forum on work "Swell" should find several threads.

[eroch]

I decided to cut the cheese in half today. It's full of holes, smells and tastes like swiss cheese an also has the same texture.

When making the cheese, I was distracted when I added the cultures and wasn't 100% confident I had put the right one in. So, there is a possibility I used Meso Type B instead of the recipe's thermophilic...

If I did put Meso Type B, could the cheese be unsafe to eat even if it smells and tastes good? I'm the only one who tasted it so far, I don't want to make anybody sick.

Evelyne

[Sailor Con Queso]

Changing cultures will not make anybody sick. If it tastes good - eat it.