Each year brings a new fun mold that I've never seen before. This year its a light brown dusty looking mold, last year the spots were nearly black but were confirmed to be non-harmful. Just wondering if anyone else has seen this brown spotty mold on their cheeses?
Im not worried about it just curious what it could be and what I could be doing differently to avoid it.
I have seen it now on both my washed rind and natural/brushed rind cheeses. It grew especially strongly on a pasteurized gouda. The photo is of a raw tomme with washed rind.
Thanks!
PS I should add that the brown spots are generally underneath blue mold, which my cave has lots of naturally. So when I brush or wash away the blue molds, the brown spots show themselves.
