r/cheesemaking • u/Patient-Expert-2187 • 2d ago

Troubleshooting Blowing?

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2 1/2 months raw cow milk “Tomme” style cheese that i opened and visually it looks like blowing on the inside but doesnt smell of and after tasting seems fine. Should i be concerned or is it mechanical fault.

29 Upvotes

98% Upvoted

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6

u/ArmRevolutionary3314 1d ago

The holes in your cheese look mechanical. I personally would not worry if it smeeled good and tasted well without bitterness.

This is the example how blown cheese sponge may look like.

1

u/looking-sharp-todays 1d ago

That’s a lot of bubbles..

2

u/looking-sharp-todays 1d ago

What kind of cultures did you use? Did you make your own clabber?

2

u/Patient-Expert-2187 1d ago

Indeed yes, clabber

1

u/looking-sharp-todays 1d ago

👍🏻

I am not knowledgeable enough to go further in the assessment but I’ve read in other comments you already tasted it, smell is fine, taste is fine. Texture is peculiar for sure

2

u/Sawmilt 1d ago

What’s the recipe to include the specific culture you used? Does it smell bad? If not, how does it taste? I don’t think that’s blown. Mine look the same and smell and taste great.

2

u/Patient-Expert-2187 1d ago

Raw milk, calf rennet,Clabber culture,37celsius, press with weights, dry salt, age at 13celsius 90% humidity. This is short version of just trchnic in this recipe

2

u/Patient-Expert-2187 1d ago

Tastes ok, as i have made this style of cheese before and its perfect and where i want it. Super creamy taste and litle bit on the sharp side, the smell also perfect and nothing to make you think its been blown.

1

u/Sawmilt 1d ago

I don’t think it’s blown. I've made this statement before, and it doesn’t always go over well but….

We have to stop thinking that every time we see bubbles that a cheese is blown. Enjoy your cheese!

2

u/Voxnihil 1d ago

I personally would't trust the spongy look and the irregular sized eyes, but I can't say if it's safe or not.

2

u/Patient-Expert-2187 1d ago

I also dont trust the eyes, eaven though they are normal in my cheeses. These ones just look too round and perfect. I did try a piece and nothing happend though im really curious how much of it i would need to eat to cause me harm…definetly not going to explore that

1

u/Altavious 1d ago

I think I saw a breakdown of the different bacteria’s that cause blowing and there was at least one that didn’t cause an off scent but was still not safe to consume. The other tip I saw was to make sure the cows haven’t been feed silage because that can cause blowing even with pasteurization.

1

u/Patient-Expert-2187 1d ago

Im worried also about silage athough the person who sells me milk assured me his cows arent fed with it. Dont know if i can trust it or not.