slightly expanded cheese due to relaxation or contamination?

[DavidCNX]

Hi...

mad a gorgonzola dolce today for the first time...
the curd was quite firm and the mold took some stuffing.... when I went to check it after a couple of hours (in a cool 30°C oven) It had expanded rather than shrinking. Could this be early blow (after 2 hours?) or the cheese just adjusting itself after being pressed into the mold?

[DavidCNX]

it's now shrunk back a bit so it's a 7mm proud

[awakephd]

David, I missed this post until just now - how did the cheese turn out?