Hello there.
I made a Parmesan a couple of weeks ago using the recipe here on cheeseforum.
My Parmesan is starting to swell as if there is some gas build up inside.
Anyone here willing to guess whats going on?
I know this is not detailed info I am giving you, but perhaps someone here
has come across this same problem.
Regards,
Jakob S.
You have a contamination from one or more of the following:
- Yeast
- Propionic bacteria
- Coliform bacteria
- Other CO2-producing bacteria