I was trying to find out what was happening to my Taleggio cheeses, but the thread was changed and my question wasn't answered.
My cheeses now have many spots of what look like 'the beginning of a Camembert' I am continuing to wash them with a 3% brine and a pinch of B. Lin..
Has anyone had an experience like this or have any idea what is happening. The recipe (Peter Dixon's) called for
MA4001, TA050, and a smidge of B.Lin. It actually looks like I added P.Cand and G. Cand.