Swiss cheese is weeping oil

[moodock]

Hi everyone,

A couple of weeks ago I made my first Swiss. I was on target with all pH readings, and all seemed well. It is currently at 68F with between 90% and 95% humidity. It is looking quite nice, and puffing up beautifully. The problem is that it is weeping a bit of oil. There are tiny beads of it on the rind. I was wondering if this is normal or indicative of a problem. I should note, however, that I was using raw whole Jersey cow milk. Could this just be due to the higher milk fat percentage?

Any input would be greatly appreciated. Thanks!

[Sailor Con Queso]

It is weeping a little butterfat. A little is normal especially with a high fat Jersey. If it increases, lower the temperature.

[moodock]

Thanks! I was hoping it was just due to the fat content of the milk. If it gets worse, I will lower the temp as you suggested. I thought about lowering the temp earlier, but thought that might inhibit the propionic growth.