So, just a quick question if anyone knows.
I've only made 2 alpine style cheeses at this point, both turned out good, and had some extra small eyes, but both had a large cavern (crack) in the middle. Like all the co2 built up there.
Has anybody else seen this?
My current thoughts are maybe, while pressing, the curds didn't fully knit. Maybe I didn't use enough pressure, but the outside closed up nicely.
Thanks in advance!
Pressing too hard too soon closes the rind before the center properly knits. Perhaps a longer, lighter initial press may make some difference.
If your rind drys out too much (hardens), it is very difficult for excess CO2 to leave the cheese and large horizontal slits can form.
-FA