I cracked open a stirred curd cheddar this morning - aged 5 months.  This was one that had developed cracks in the wax and had to be repaired.  Well, when I opened it I noticed a slightly off odor.  The taste was soured as well.  The cheese looked great, the moisture content was right where I wanted it.  There was one small spot that had molded, but the taste was just too off for me.  I’m afraid I’ll have to feed it to the chickens.

Too bad to hear :(
Are u using cheese wax? sounds like the coating was not thick enough. What about the brining u used, was it strong enough or soaked enough?

I don’t brine cheddar.  The salt is added to the curd prior to pressing.  fI do give the wheel a salt rub after drying and just before waxing.  I thought the wax was thick enough; but perhaps not.

Green Cheese Maker - 26 January 2010 01:03 AM

I don’t brine cheddar.  The salt is added to the curd prior to pressing.  If I do give the wheel a salt rub after drying and just before waxing.  I thought the wax was thick enough; but perhaps not.

A major disappointment when you have to throw stuff away!
I don’t wish to rub it in, but I have only had one cheese go wrong in all the ones I have made. That one was a pepper jack which I overcooked. Case harden the curds which held too much moisture, which then went sour in the cave.
We tried it early on, and it was fine, but as it aged it got worse to the point it was inedible.
I do now vacuum seal all my cheese, apart from the mould ripened ones. It allows you to sample at various stages and then re-seal. Great system and does not affect the ageing at all. Perhaps that might help, especially as you can examine for problems through the seal.

Well, since there’s a storm blanketing us with snow today - following the freezing rain and sleet during the night - I figured it was a good time to do another cheese.  So, I’m following up on the Stirred Curd Cheddar with another attempt.  I’m considering the vacuum seal method, if my sealer will accommodate a 6” wheel - gotta check that out.  I have to say, though, that my last 6 or 8 cheeses have really been exceptional.  I just wish I had more time for it.  Been working 6 days a week for a looonnng time.  Retirement looks better and better.

OK, the cheddar is now nicely dried and I took your advice and did a vacuum seal.  Yes, my sealer was adequate for the size of my wheel.  Its now in the cave.  We’ll see in a few months how it went.  It is nice to be able to see the actual cheese rather than a chunk of wax.  I don’t suppose it will change any in appearance over time.

Green Cheese Maker - 02 February 2010 12:03 AM

I don’t suppose it will change any in appearance over time.

Remarkably enough you might see a change. I notice a softening of the rind which had formed during initial drying and a lightening of the overall colour, now we can eat right to the outside. Helpful when you’re making small cheese wheels.

u can always try the olive oil treatment then coat in salt.