Hello everyone,
I made several cheeses around 6 months ago, last of them was a gouda which had some problems with.
Due to time constraints I had to cut the pressing and drying time a little.
At first it looked fine but while drying some cracks occurred where the curds should have been pressed together, indicating it was not pressed for long enough.
But I was going out of town so I had let it dry to touch and vacuum pack as soon as possible.
When I vacuum packed it, it was dryish but not as dry as I usually go. I putted it to 13C fridge and said goodbye.
This was 6 months ago. 2 months go, when the cheese was 4 months old, I noticed some water in the pack and it was starting to turn reddish color. I should have acted then but life got in the way and I forgot about it.
The current stage of this gouda is in the following pictures;
https://imgur.com/a/siEEtxQ (https://imgur.com/a/siEEtxQ)
Do you think this cheese is still edible? If it is not safe for humans, should I feed it to chickens or throw it out?
Thank you all in advance.
I would say it's almost certainly edible, but of course unpack it and dry it out. Hard to say whether it will be good or not. I'm betting yes.
Thank you mike,
In that case, I will dry it and give it a taste!