I have a 2 month old gruyere based on Mary Karlins recipe.
It is 1kg in weight and not the tradtional tomme form, it was made in a 1kg cheddar mold and follows that higher, narrower shape.
Linens was slow to develop (simple brine wash for 3 weeks), not covering the cheese until about a month. It has been kept at a constant humidity between 85-95%, with temp around 14C, recently dropped to 9C.
At 8 weeks of age it started developing cracks. At this point there was (and still is) a sticky, but not wet rind. I have plugged each crack with salted butter, however everytime i plug a crack a new one pops up! I'm a bit worried that i may have worked some of the linens into the cracks during butter sealing and am not sure if this could cause problems.
Is this a sign of late blow in the cheese? I havent come across this problem yet.
Any help appreciated
Cheers