Made my first raw milk cheddar yesterday. It was made with goat's milk which is also a first for me. Wow, what a difference it makes to to use raw milk, it was amazing how much better the curd set up. However, this morning I noticed about three very small light red marks on the cheese. They are not right on the surface, but appear to be just under the surface. Tonight when I got home the spots were not any larger. Any thoughts on this?