Expanding cheese

This topic contains 2 replies, has 1 voice, and was last updated by  Tom Moran 6 months, 1 week ago.

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  • #5544 Reply

    Sigurd Asvaldsson


    The day after waxing my cheese it had started to expand and broken the wax

    I used fresh cow milk 12L strait from the farmers tank.
    Heated up to 32c, added culture milk from the store, after 30 min added rennet, after 40 min cut the kurd, after 5 min started warming up to 39c and stirring fore 40 min, stirred fire Additional 30 min, took out the curd and broke down to small pieces, Salted, pressed with 10 kg on each side fore 5 hours, pressed with 20kg fore 12 hours, waxed.

    Now it has expanded an broken the wax.., looking fore some tips on what I did wrong and how to proceed.

    #5551 Reply

    Tom Moran

    Sigurd, my guess is that you didn’t do anything wrong. I think you may be dealing with some wild bacteria that is causing the early blowing. While raw milk has great taste and benefits it is also a wild card when trying to make cheese consistently.

    #5552 Reply

    Tom Moran

    And I should add that my advice is to throw it away. Personally, I hate throwing out cheese’s unless I give them every chance to mature in the right direction, but with blowing I always make an exception. It is usually caused by coliform bacteria or wild yeast and even tame yeast. If you were making bread at the same time you are making cheese it would explain it. In any event I would throw it away.

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