I made two cheese which should have been roughly the same. I'll denote them B1 and B2. Ideally.
Bth used 1 gallon whole pasteurized milk and one gallon raw whole milk . Brands were the same.
B1 had C21 Buttermilk culture and C201 Thermophilic
B2 had 1/8 tsp flora Danica (B2) and 1/2 cup some Bulgarian yogurt I had made
The makes were pretty much the same.
B2 was a bit more elastic after pressing. Both of these cheeses I wiped down frequently and kept them in my cave at ~53 degrees and 90-95 humidity.
Both used the same milks. I open both today. B1 had been aging 6 weeks, B2 5 weeks. B1 is smooth, creamy with some pretty holes in it.
B2 has a nice texture also.. the taste is a bit sharper... not as sweet. Not sour at all, not bitter at all... It just has a stronger, sharper taste.
But most noticeable are the holes! It is loaded with holes .. looks like a Lacey Swiss.
Here are the pics of the two cheeses... I dont think the flora Danica is the culprit as Ive used FD before and this has not happened.. I fear coliform.
Interestingly I made a brick cheese also using the same milks and Flora Danica and I threw it out because it had a similar holes structure.
These are the only two cheese I've made that have had this issue.
I guess it was the Raw milk in the B2 batch. I dont think it was post make contamination.. Thoughts?
