I made a natural rind tomme cheese back in March. It has grown some interesting red and brown mold on the rind.
The wheel is approx. 5lbs, made with either MM100 or MA4001 (I can’t remember which and I don’t have my make sheet in front of me). When it was young I had trouble maintaining a stable temp/humidity, and I’m wondering if that may have contributed to the molds.
Anyway, it’s now about 7 months old and we just cut it this weekend. It may have been overpressed, but it has a really nice nutty flavor with some crystals. Just curious if anyone has seen this type of mold before and what might cause it. Also, the rind is very wrinkly – geotrichum?