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Thanks Tom
I expected a bit of weight loss, the cheese isn’t waxed so guess your idea of drying out probably right.
Of course, you are also probably right about the bacteria producing gas – it is a Swiss cheese and because I made a starter culture from cheese there was probably some of that bacteria.
Unfortunately I will need to wait to find out if you are correct or if it has gone bad – arrr, the waiting game
Thank you again for your input
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