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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Everything Except Caves => Topic started by: Danbo on January 18, 2015, 08:33:19 AM

Title: R.I.P. dear Asiago
Post by: Danbo on January 18, 2015, 08:33:19 AM

I opened an Asiago this morning. I had a feeling that something could be wrong (but still hoping)...

The rind was in very nice condition but I noticed a slight swelling...

I decided to open the cheese and... Yes it was unfortunately "late blowing" caused by Clostridium I guess - not to be eaten.

I have read that winter milk is much more likely to contain Clostridium spores than summer milk. Now I'm using Lysozyme to prevent this but I didn't when I made this cheese.

Well... Nothing to do about it... Rest in Peace dear Asiago..... :-(

:-) Danbo

Title: Re: R.I.P. dear Asiago
Post by: WovenMeadows on January 19, 2015, 01:01:45 AM

Was the cheese aged on its sides, or on its flatter top/bottom?

Title: Re: R.I.P. dear Asiago
Post by: Danbo on January 19, 2015, 05:16:58 AM

Hi WovenMeadows,

It was aged on its flat sides. Why? :-)

:-) Danbo

Title: Re: R.I.P. dear Asiago
Post by: GoudaGirl13 on February 20, 2015, 12:57:36 AM

:(

That's sad....I make most of my cheese during the coldest winter months because it's the best time for me.....so all my milk is winter milk....non-organic....p/h....

Without knowing, I would have probably eaten this cheese....would it make you sick??

*GEE I have so much to learn!!*

Title: Re: R.I.P. dear Asiago
Post by: Mermaid on February 20, 2015, 01:54:51 AM

@gouda in another post he mentioned it smelled like vomit upon cutting it open.

Title: Re: R.I.P. dear Asiago
Post by: GoudaGirl13 on February 20, 2015, 02:46:44 AM

True, Mermaid! :)

Hopefully I would notice something like that if were bad.

Title: Re: R.I.P. dear Asiago
Post by: shaneb on February 20, 2015, 03:25:39 AM

I'm sorry to hear of your loss Danbo. Hopefully the next one will have a better outcome.

Shane

Title: Re: R.I.P. dear Asiago
Post by: Danbo on February 20, 2015, 06:15:26 AM

Goudagirl13: I don't think it's that dangerous with a normal imune defence but I'm not taking the risk. :-)

Title: Re: R.I.P. dear Asiago
Post by: qdog1955 on February 20, 2015, 11:17:13 AM

That really hurts :( :( :( :( :( :(     R.I.P.
Qdog

Title: Re: R.I.P. dear Asiago
Post by: GoudaGirl13 on February 23, 2015, 12:50:00 AM

Yes...RIP <3

Title: Re: R.I.P. dear Asiago
Post by: Stinky on March 17, 2015, 12:13:54 AM

Did you taste it? If so, did it taste like rotten fish?

Title: Re: R.I.P. dear Asiago
Post by: Danbo on March 17, 2015, 06:06:09 AM

Didn't taste it... Rotten fish? Nice! ;-)

Title: Re: R.I.P. dear Asiago
Post by: Al Lewis on March 17, 2015, 01:08:29 PM

Bummer!  Hope the rest in the lot were okay.

Title: Re: R.I.P. dear Asiago
Post by: Danbo on March 17, 2015, 05:52:39 PM

It's the only cheese I had with late blowing until now. :-)

Title: Re: R.I.P. dear Asiago
Post by: Al Lewis on March 17, 2015, 06:22:31 PM

That's good to hear considering how many you do at once.

Title: Re: R.I.P. dear Asiago
Post by: Danbo on March 17, 2015, 07:12:48 PM

I usually only make one cheese from 24 liters at a time. Sometimes I make two cheeses in a batch, but not that often.


I hope that none of my other ageing cheeses will suffer from late blowing. :-)

Title: Re: R.I.P. dear Asiago
Post by: Al Lewis on March 17, 2015, 09:12:44 PM

Better to be safe than sorry.  Certain strains of clostridium can cause botulism.

Title: Re: R.I.P. dear Asiago
Post by: Danbo on March 19, 2015, 07:42:32 PM

Al: Important info. We don't want to try that!