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Question

I recently made some curds for a hard cheese. After letting the curds drain overnight at 22-25C I noticed the curds had developed an internal honeycomb structure, not noticed before. Does this happen occasionally or is there the possibility of a yeast or coliform bacteria contamination. There was no unusual odour to the curds. I bake my own sourdough bread and keep my own sourdough culture in the fridge in a sealed container and the utensils used for cheese making are different from those used in my bread making. I had not recently made bread in the kitchen. Will the cheese be safe to eat? From Keith

Answer

This texture means gas production in quantity, which could be yeasts or coliforms. Testing is the only way to tell, and in case it is the latter, I would not eat the curd.

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