Waxed cheese expanded during aging

[Keeper487]

Hello venerable cheese makers!

I made a goat cheddar 3 weeks ago from raw, but very fresh goat milk (known source). I waxed it how I usually do. However, it has been expanding slightly, which I've never seen.  Yesterday, I noticed the wax actually split. I rewaxed, but is it unsafe to eat?

Thanks everyone!

[Boofer]

Might be a case of late-blowing. Search on it to see if it matches your situation.

-Boofer-

[Keeper487]

Thanks for the response!

Looked into late-blowing and it does not quite seem to match. I just opened the first wheel (4wks) and there are small eyes, but no splitting. It does not have an "off" smell,  but does have a "swiss" smell. I used the C201 thermophillic culture; is it possible I made "accidental swiss?"

[ChristianC]

Hi Keeper,

This is not uncommon in hard cheese made from goats milk when the goats are eating silage. If that's the case, the silage alters the milk making it slightly more sour and it will contain additional thermophillic bacteria. Pasteurization does not always destroy spore forming thermophillic gas producers, but will greatly reduce their numbers. Consider repeating your cheese, and if the problem persists, consider either changing the goats' feed or pasteurizing your milk.