Problems with Cheddar

[knightryder]

I made my second batch of Cheddar last weekend and it was a double batch.  During the rind creating stage it started to bulge and break with liquid coming out of the sides a little.  Can you tell me why and it I need to throw this out.  Pictures attached.

[H-K-J]

IMO the curd has retained way to much whey, if the rind has somewhat dried out try vacuum bagging.
then try one in 1 or 2 months, they may turn out and surprise you

[knightryder]

Thanks H-K-J!
So what would I look out for when I try them in a month or 2 (I waxed them up yesterday)?  I brew beer and know nothing lives in alcohol that harms you but I assume there are things that can be bad in cheese possibly?

Thanks in advance!
Mike

[jwalker]

After 60 days , it's doubtful that there would be anything in cheese that would harm you , especially if you used pasteurized milk to begin with.

That said , I've found Cheddar not very good at anything under 6 months , but you may be different.

I would give it two months anyway.

[Gürkan Yeniçeri]

Have you done the cheddaring phase with patience? 

It seems like you cut curd larger and it retained too much moisture, uncooked or under-cheddared and may be your molds have large holes where the whey closer to the surface drained faster leaving the internal whey trapped due to rind hardening.

Also if there are large holes or splits inside, it may even be a contamination from brewing with S. Cerevisiae.

After 90 days, all pathogenic bacteria should die leaving the cheese safe to eat. It is like brewing where alcohol and acidity keeps alcaline loving bad guys out. Also the greater number of lactic acid bacteria will consume the available food making the pathogenic ones to die in a miserable condition. 

[Digitalsmgital]

After 90 days, all pathogenic bacteria should die leaving the cheese safe to eat.

I have always heard 60 days for raw milks...do you cite 90 on account of the rind splits or the possible yeast contaminants?

[Gürkan Yeniçeri]

I have always heard 60 days for raw milks...do you cite 90 on account of the rind splits or the possible yeast contaminants?

I was basing it on Turkish dairy production laws. 

[jwalker]

I have always heard 60 days for raw milks...do you cite 90 on account of the rind splits or the possible yeast contaminants?

I was basing it on Turkish dairy production laws.

I think we have a 60 day rule here in Canada , in the U.S. too I believe.