Cheese burst out of wax while maturing

[phy9pas]

Hello,

I wonder if anybody can offer any advice on this cheese.
It was a Gouda-style recipe, brined then dried before waxing.
It's been maturing for about 2 months but recently it's expanded and burst out of its wax.
Does this mean there are some bad bacteria inside and it should be binned? It doesn't smell bad - just a bit cheesy.
It wasn't maturing in very controlled conditions - just in a cool cupboard. I wonder if temperature fluctuation could have caused this?
Have you seen this before?

[awakephd]

Unless you included some proprionic shermanii bacteria (as in emmentaler / "swiss"), then the only thing that could produce significant swelling like that would be something like e. coli (early blowing) or clostridium (late blowing) - yeah, neither is one you want to consume. Search for late blowing on this forum, or search for "cheese late blowing" in Google - you'll find more than you really wanted to know.