Gouda with blowing under wax

[amiriliano]

So I'm aging a 4lb gouda which I was very careful to dry, paint wax then wax dip. It was fine for 4  weeks but now noticing "blowing" under wax. Approximately 1/4" of give but clearly a bubble. 

So what's best approach? Take apart and rewax? Is it dead?

Thanks all!

[Spoons]

If it between week 3 and week 6 then its late blowing, its a butyric blowing. Not a good idea to eat it. I ate some cheese from a late blowing cheese once. I didn`t get sick but would not recommend it... just in case.

This condition usually happens to brined cheeses with low acidity.

This usually happens because of the milk source. You can add an additive to the milk to kill off the spores. Here are a few options:

1. change milk source. If it happens with new milk source, then check your sanitizing protocol.
2. Add HOLDBAC LC along with the cultures. This only lasts 8 months in the freezer... quite an expensive option.
3. Anyone who sells CHR HANSEN products might sell Lysosyme. This very effective but may contain allergens (eggs): http://www.fromagex.com/can/english/ingredients/other/lysozyme-afilact-instant-500g
4. Last option may or may not be legal in your Country : Sodium Nitrate. It has been labeled as a possible carcinogenic in a study. Make sure the quantity is right and make sure the cheese PH level doesn't go bellow 4.5 (highly unlikely). A lot of Countries still use this but it is highly regulated.

[amiriliano]

Very helpful. So not worth de and re waxing I assume...

[Spoons]

It's caused by clostridium. So no, not a good idea to keep the cheese even if it smells and tastes wonderful. I know its disappointing, I've been there.

[qdog1955]

Hey Ami----next time try the sodium nitrate----it may change the flavor profile slightly----if you need some I'll send it to you---and remember It's used in all the ham, bacon and processed meats and other stuff. The government has tried banning it for over 40 years---but they have never been able to find a replacement---in moderation it's fine. Take it from us sausage makers.
Qdog

[Frodage]

Hey QDog, your comment got me to thinking about what I've always been told about nitrates forming nitrosamines under heating. A quick search of the Griffiths Lab website shows exactly what you're saying: nitrates are important for food safety and public health. Check out the report at http://www.cmc-cvc.com/en/nutrition-health/nitrite-cured-meat-products

[Andrew Marshallsay]

I had the same problem earlier this year with a havarti. The thread is here:
https://cheeseforum.org/forum/index.php/topic,13061.msg100979.html#msg100979
I took a punt and ended up eating the whole lot. I'm still ugly and I'm still alive.
I suppose that no one can guarantee that it's safe. This is just my experience with one cheese, for what it's worth.

[Danbo]

I also had a cheese where the wax was gone loose. The cheese had no holes like in this thread: https://cheeseforum.org/forum/index.php/topic,13061.msg100979.html#msg100979

Is it still likely to be clostridium or is it harmless?

Unfortunately I have no pictures of the cheese...

:-) Danbo

[Andrew Marshallsay]

Funny you should say that, Danbo. I opened a double gloucester just last week where the wax had gone loose. Underneath the wax was a watery, almost granular layer. I don't know what it was but I am assuming that the cheese had continued to leak whey after it was waxed. Anyway, I scraped that layer off, wiped the cheese down and let the surface dry overnight. The cheese was lovely and in no way the worse for wear.

My understanding is that smooth, shiny holes and fissures in the body of the cheese are characteristic of a clostridium infection. If you don't have holes, I would be doubtful if you have clostridium. I will be interested to hear other opinions on this one.

[Danbo]

Hi Andrew,

It was the same here - some waterish thing under the wax.

I removed the wax, dried the cheese and vacuum packed it. I can see that the cheese still produces some moist under the plastic - what to do/expect...

I also am very curious to know if anyone has any ideas/answers.

:-) Danbo

[amiriliano]

Following up: I opened it, peeled the wax off.

There was a tear in the side of the cheese about 1/4-1/2 inch wide. I can't say for sure if it was blown out by gas or was there prior to waxing.

There was a normal cheesy smell and yes, a moist layer on exterior. I cut it in half and I did not see any holes. The exterior hole I mentioned above was on the side, not near the top where the wax was blowing. I guess though it's possible the gas moved up under the top wax.

I decided not to take any chances and threw the thing out. It was painful to chuck out what seemed like a beautiful 4lb gouda 

But I think it's probably better to not take a risk on these things. Mold I can eat all day. Bacteria...different story.

[amiriliano]

In Red Prawn's link @sailor con queso says:

The Clostridium responsible for late blowing is not pathogenic.

I don't know...is that true?

[amiriliano]

OK - attaching an excerpt from Caldwell's excellent book. Late blowing is no bueno as mentioned above

[Danbo]

Thanks Amiriliano. :-)

[awakephd]

I guess you just have to accept the painful conclusion that . . .

. . . wait for it . . .

. . . wait for it . . .

. . . you blew it!


Now, aren't you glad you waited for it??