I opened an Asiago this morning. I had a feeling that something could be wrong (but still hoping)...
The rind was in very nice condition but I noticed a slight swelling...
I decided to open the cheese and... Yes it was unfortunately "late blowing" caused by Clostridium I guess - not to be eaten.
I have read that winter milk is much more likely to contain Clostridium spores than summer milk. Now I'm using Lysozyme to prevent this but I didn't when I made this cheese.
Well... Nothing to do about it... Rest in Peace dear Asiago..... :-(
:-) Danbo
Was the cheese aged on its sides, or on its flatter top/bottom?
Hi WovenMeadows,
It was aged on its flat sides. Why? :-)
:-) Danbo
:(
That's sad....I make most of my cheese during the coldest winter months because it's the best time for me.....so all my milk is winter milk....non-organic....p/h....
Without knowing, I would have probably eaten this cheese....would it make you sick??
*GEE I have so much to learn!!*
@gouda in another post he mentioned it smelled like vomit upon cutting it open.
True, Mermaid! :)
Hopefully I would notice something like that if were bad.
I'm sorry to hear of your loss Danbo. Hopefully the next one will have a better outcome.
Shane
Goudagirl13: I don't think it's that dangerous with a normal imune defence but I'm not taking the risk. :-)
That really hurts :( :( :( :( :( :( R.I.P.
Qdog
Yes...RIP <3
Did you taste it? If so, did it taste like rotten fish?
Didn't taste it... Rotten fish? Nice! ;-)
Bummer! Hope the rest in the lot were okay.
It's the only cheese I had with late blowing until now. :-)
That's good to hear considering how many you do at once.
I usually only make one cheese from 24 liters at a time. Sometimes I make two cheeses in a batch, but not that often.
I hope that none of my other ageing cheeses will suffer from late blowing. :-)
Better to be safe than sorry. Certain strains of clostridium can cause botulism.
Al: Important info. We don't want to try that!