Gouda questions

[inspiron23]

Ok...due to a supply of very cheap fresh raw milk...

I now have half a dozen of cheese's that i have no idea what their gonna taste like. I have 3-2lb Monterey Jack's and 3-2lb Gouda's

My Oldest are Gouda's at just 20 days, and have started to "blow up" the top and sides rounded out a good inch or so.
They were waxed, but i just peeled it off.
Anybody have an idea whats causing this? I can post my recipe if that would help....

Thanks!

[JeffHamm]

Hi,

Sounds like gas is forming in the cheese.  This could be due to a number of things, such as yeast contamination.  Also, I think some feeds can cause swelling (legumes in the silage that the cows eat is one).  I had a cheddar swell a bit, which I think was due to waxing too early and the gas that the cheese culture creates hadn't had a chance to escape (flora danica and buttermilk will both produce a bit of gas). 

However, there are those with much more expertise than I who will be able to give you some ideas.  It will help if you post your make notes.  And a photo would be good too.

Anyway, welcome to the board and it sounds like you've got a nice collection of cheeses on the go.

- Jeff

[inspiron23]

I used buttermilk as culture. it didn't start until the last 4-5 days or so. Looked perfect before that. I think it was the best one I ever made...(following the recipe and temp changes) but now it looks like my worse. haha I love this anyway!
I'll get pictures and my notes and post them.

[MrsKK]

How are you storing them?  If they are too warm it could be part of your problem.  With details of your make and management, you'll get better answers to help you out.