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It's not prague powder. Yes, you can add sodium nitrate during the wash, but the amount needs be calculated according to the wash. It's simpler to add it to the milk. Here are 2 links that sell them for cheesemaking, unfortunately far from NZ.

http://www.glengarrycheesemaking.on.ca/
They've recently updated their website the sodium Nitrate isn't there, but they do sell it if you ask for it.


http://www.cheesemakingshop.co.uk/Sodium-nitrate.html

Clostridium is a natural soil inhabitant and is not normally found in water. It can be airborne for short distances and can transfer from clothing, dogs, windborne dust, etc. Contamination in cheese is usually from a hygiene problem. Since Clostridium occurs as spores, a little extra attention to detail when cleaning and sanitizing goes a long way. Holdbac LC does a very good job.