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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: 17asleep on February 08, 2013, 11:19:34 PM
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Hello all. My first post here.
I did this cheddar about a month and a half ago. It looked wonderful and I was quite impressed with myself for getting such good results after only having made three or four cheeses. Anyways, about two weeks after I waxed it, it started swelling and burst the wax. There was a strong sour smell to go with the physical changes that you can see in the pictures. Thanks in advance for any help.
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Assuming everything was sterilised before hand then a sour smell isn't a good sign.
Was this raw or store bought milk? What else where you doing/making at the time?
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It was raw milk and I was not really doing anything else at the time.
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It looks like gas bubbles, doesn't it. You weren't making bread at the same time? If it smells bad it could well be some sort of contamination. I don't use raw milk much, so maybe someone more experienced can given a better opinion. But it doesn't seem promising to me.
Margaret