Early blowing?

[cbenner33]

My Piora did exactly the same after 2 months of aging. I opened it and took a taste...it was AWESOME! so i vacuum packed it and put it back in to age for another 6 months.

[LantGladstone]

 

I also use Lysozyme in all my long aged cheeses.  It takes care of late blowing caused by clostridium bacteria.  Early blowing is most often caused by coliform bacteria or yeasts in the cheese milk.  Coliform blowing shows up within days whereas clostridium blowing (late blowing) shows up several weeks after the cheese has started aging.  Caldwell has a good treatise on both of these.  Lysozyme is readily available on line as it is used by home winemakers and brewers.

Are clostridium and coliform common contaminants of most sources of pasteurised milk?