I suppose you added the PC together with the rest of the culture? Can you share the recipe and notes about the making? And what kind of cheeses do you have in the cave at this moment that could have given cross contamination?
Yes, I added the PC during the making. I used the Brie recipe from makingsenseodthings.info. Sorry, I'm on my iPad and don't yet have the hang of creating page links with it. Anyway, summary is as follows. Raw goat milk to 89.6, add cultures and shortly after, rennet. (MM100, PC, vegetable dble. Strength rennet adjusted amount).
Stir 2 or so minutes.
Floc time of 8 min X 5 minutes for a 40 min timing for cutting. Cut into 1" cubes, ladle into molds. I did some flipping of the molds which they do not. In molds for 2 days at room temp. Then salted , put on mats in a fridge for about 3 weeks in Pyrex containers. As original post mentioned I was not able to give them much care after putting in friend's fridge. Plus, Did 3 batches around the same time and labels didn't all stay on the containers so not sure of some of the particulars of this particular little wheel. No cross contamination from other cheese since these went into a fridge with no other cheese.....nothing but a few bottles of seltzer water. Any ideas are appreciated. What is Mucor? Saw it mentioned in reference to some variety of PC. I'll also get around to looking it up but it sounds like a good name for something as ugly as this mauve stuff as in, "attack of the mauve Mucor".