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I have had quite a few early blowing scares, sorry for not having pics, but I was wondering if it is very distinct when your cheese is actually bad?

For these 3 no you can not detect it ....Salmonella, E. coli, and Listeria,
. Most are a side effect of industrial farming and one of them was bred  to be very dangerous in the fed lots .


Thankfully  anything else that happens smells and just tastes bad 

If there is anything I have left out I am sure some one else will add to my list .

Thanks Gregore. As I have cats and no way to close the kitchen door, I suppose I better wait for a new kitchen to be safe.

I tend not to make my cheese in the kitchen because of my wife kombucha  and other yeasty type cultures . So if you continue to find that you are getting early or late blowing just move away from the potential source.

Also I have a big container of sterilizer that I am constantly cleaning my hands in when ever I touch anything that is not already sterile , you might try that it should help a lot . If you have to use the kitchen no drafts to kick up cat dander  and clean  the area well before .

But I certainly would not let let a few set backs stop you from cheese making .

For now I have nowhere else to go, and my fiance has stolen our minikitchen for brewing beer.
I use starsan solution to sanitize, keep a bucket or sinkful on the bench at all times.
I honestly don't know if I was just frightened be mechanical holes either.
I was a bit disheartened with everything yesterday, but I'll keep making cheeses. Too much fun to give up

So you mention holes in the cheese , that may not be blowing .

Blowing is very obvious as the cheese swells up like some one pumped air into it , I have never had it happen but there have been at least a few pics he on the forum .

Let's hope your holes are just a pressing or ph issue .