I’ve been having a problem with my Farmhouse Cheddar that I think is called blown cheese. Gas develops between the wax and cheese ballooning the wax the cheese becomes wet, sometimes leaking though the wax. The smell of the cheese is slightly fruity and the taste is blandly sweet ranging from edible to unpleasant. I recently bought a pH meter to get better process control and tested a cheese that had aged about a month at pH 4.87. I recorded the pH at various stages of the last cheese I made and it was very close to the target levels throughout the process until after pressing when its reading was 4.96. Am I correct in assuming the acidity of my cheese is the cause?