Made this cheese december 4th, noticed a little swelling and found some holes. I think and hope it's just machanical holes but I like 2nd opinions. Texture is smooth and there is no off flavors. Cultures were mm100 and ta 61. Raw milk.
Thanks
Definitely just mechanical holes.
That appearance of "swelling" is often just the effect of a heavy brining and moisture loss around the edges - makes the middle look a little swollen, but it's really just the edges shrinking down.
What a relief, thanks for setting my mind at ease.