Cheese Connoisseur's Guide To Blowing The Perfect Bubble

Blowing in cheese is the development of unwanted gas bubbles. This can occur early in the cheese-making process, or later during the aging process. Early blowing is usually caused by coliform bacteria or yeast contamination, whereas late blowing is caused by bacteria that feed on lactose, lactic acid, and other nutrients. While some cheeses that have undergone blowing may be safe to eat, it is generally not recommended to consume blown cheese, as some of the organisms that cause blowing are harmful pathogens.

What is cheese blowing?

Cheese blowing is a fun and creative way to serve salads or grilled chicken, or anything without too much liquid (soup would be a disaster!). It involves making bowls out of cheese, which are edible and add a delicious, crispy texture to your meal.

The process is simple: melt and fry grated cheese in a non-stick pan, then scrape it out and drape it over an upside-down bowl or cup, where it will harden into a bowl shape. You can use different types of cheese, such as Parmesan or Romano, and even add herbs and spices for extra flavour. Just be careful, as the cheese (and oil) will be very hot!

These cheese bowls are perfect for dinner parties or even just a fun way to serve a basic salad. They are sure to impress your guests and are a unique way to enjoy your favourite foods. You can also break the bowls into pieces and use them as chips for dipping, or form the cheese into taco shells.

So, if you're looking for a creative and tasty way to serve your next meal, why not try cheese blowing? It's easier than it sounds and will add a wow factor to your dining table.

What causes early cheese blowing?

Early blowing in cheese is characterised by excessive gas formation within the first day or two of making. It is caused by either yeast or bacterial contamination. The contaminant feeds on nutrients in the cheese, producing carbon dioxide and hydrogen as byproducts, which form gas bubbles within the cheese. These bubbles will pop, leaving behind shiny, usually perfectly round, holes.

Coliform bacteria, which are commonly found in feces, soil, and the environment, are a common cause of early blowing. They can grow very quickly under typical cheese-making conditions and can cause illness if consumed.

Yeast contamination is also a common cause, especially in homestead kitchens where there may be bread baking, sourdough starters, or kombucha brewing. To limit yeast contamination, it is recommended to avoid these activities while making cheese, clean and sanitise equipment, and practice good milk handling.

What are the signs of early cheese blowing?

Blowing in cheese is the development of unwanted gas bubbles. Early blowing occurs within a few days of making the cheese, and is a common form of contamination. The signs of early blowing are:

• A sponge-like appearance, with many round bubbles of varying sizes throughout the cheese.
• A soft texture, and bulging on the sides or top.
• In extreme cases, bubbles may appear during the cheese-making process.

If you encounter early blowing, it is not safe to consume the cheese as some of the organisms that cause it are pathogens.

What do you do with a blown cheese?

It is not safe to consume a blown cheese. While some organisms that cause blowing are harmless, others are pathogens. There is no test you can perform at home to determine whether a blown cheese is safe to consume. If you raise pigs or poultry, it may be possible to feed it to them in small amounts.

To prevent early blowing, you can:

• Improve milk collection and storage
• Pasteurise milk
• Improve sanitation
• Manage post-pressing temperatures and brines
• Use protective cultures
• Use preservatives such as nitrates

However, sometimes early blowing is desirable, such as in Swiss-style cheeses. The "blowing" in these cheeses is caused by Propionibacterium freudenreichii subspecies shermani, which ferments lactose and other components in the cheese to produce a variety of organic acids and carbon dioxide. This gives the cheese its characteristic nutty flavour, texture, and appearance.

How do you prevent early cheese blowing?

Blowing in cheese is the development of unwanted gas bubbles. Early blowing occurs within a few days of making the cheese, and is usually a sign of contamination. To prevent early blowing, it is important to ensure that your milk source and production practices are sanitary. Here are some tips to prevent early blowing:

Milk Collection and Storage

Make sure you're milking into clean equipment and use a closed milk collection system if possible. Clean the udder and strip the first milk before collection to reduce the amount of contaminants transferred from animals to the milk. Store the milk properly by cooling it immediately after collection and keeping it below 4°C until used. Use the milk as quickly as possible, typically within a week.

Pasteurization

Consider pasteurizing your milk, especially if you're using raw milk. Pasteurization reduces the number of microorganisms present in milk, which can help lower the risk of early blowing.

Sanitation

Clean and sanitize your equipment immediately before and after making cheese. Use food-grade sanitizers like iodophor or starsan, and allow the equipment to drip dry. Create a clean zone in your kitchen where you can keep sanitized equipment and ingredients to prevent cross-contamination.

Temperature and Brine Management

Sanitize your brine by boiling it after each use, and brine and store your cheese at cave temperatures (11-13°C) to promote the growth of desired cultures and slow down contaminants.

Animal Feed

If you're raising your own milk animals, avoid using silage as animal feed. Silage is a fermented hay that can be a source of Clostridia bacteria, which can cause late blowing.

Protective Cultures and Nitrates

While not commonly used by home cheesemakers, protective cultures and nitrates can be used to prevent early blowing. Protective cultures contain strains of Lactobacillus that produce bacteriocin, an antibiotic-like molecule that suppresses or kills contaminants. Nitrates can also be carefully dosed to prevent early blowing, but require precise measurements to avoid affecting your cheese cultures.

Frequently asked questions