Pink mould spots on camembert

[KKate]

Does anyone have this experience? I made camembert with both blue and white mould to see which would win..experimental, and got pink!!
I have read that pink is something called Fusilariam, and toxic..Does anyone else know??

[Andrew Marshallsay]

No idea. Quite attractive though.
Welcome to the forum. It's nice to hear from a fellow Crow Eater.

[Schnecken Slayer]

It could be B.Linens...  I had it take up residence on one of my blues.

[KKate]

Thanks Bill, Yes you may be right. I was using white castello culture which has b.linens in it, so possibly.. My gut feeling is they are edible but unusual..Well guess who the guinea pig will be!? Watch this space..lol

[KKate]

Hi Andrew, Ta for the welcome ! I didnt think of a cheese forum until I was googling pink mould, but this is great..Fellow cheese nerds!! All over the world.. What area are you in? Im in the Barossa

[awakephd]

I was using white castello culture which has b.linens in it

Aha! That raises the likelihood of linens considerably.

Add my welcome to the forum!

[Schnecken Slayer]

Ah yes, Welcome to the forum... belatedly.   

[Andrew Marshallsay]

What area are you in? Im in the Barossa

Lovely part of the world, the Barossa. I'm at Hallett Cove, just south of Adelaide.
I'm willing to bet that now you have found the forum it will turn out to be one of your most useful resources.

[awakephd]

Ironically, two of the three baby brie / oversized camemberts that I made last weekend have started to develop a pink tinge, along with the fuzz of the developing PC - first time I've had b. linens work its way into that cheese. It will be interesting to see what the result tastes like!

[Fritz]

think of the taste of a little round Limburger with a fuzzy surface

Lol... Have fun with it!

[awakephd]

On follow-up to my hijack of the OP's thread - the pink tinge disappeared from my cams within a couple of days, so I'm guessing the PC out competed the BL.