Welcome to the forum! I'm afraid I don't know the answer to your question -- pink and yeasty is not a combination I'm familiar with.
Maybe others will have something helpful, but keep in mind, while there is a lot of information available here, I think most of us, maybe nearly all of us, are amateurs at this endeavor -- passionate, and often highly skilled, but probably not qualified to offer a definitive judgment on a possibly toxic bloom on a cheese that will be sold commercially! (My apologies to all of my fellow forum members for slandering you in this way.)