Gouda, Slight Red Tinge On Rind?

[Waitawa Farm Cheesemaking]

I have a slight red tinge on my Gouda, which I have been air drying before waxing it-I suspect it may be red bacteria should I wipe it with vinegar before waxing it or shall I just leave it to see what develops? I have had it air drying in the same room I keep my freshly made brie prior to when I refrigerate the brie.- thanks in advance for any suggestions

[FRANCOIS]

Please post a photo.

[Waitawa Farm Cheesemaking]

Hi Francois, I tried taking photos but the tinge is so pale it wasn't coming out- so, I have just wiped with vinegar and waxed in  beeswax. I noticed today it is also on my other goudas and cheddars

[wharris]

One of my Parms had that on it.  If left untreated, it will soften the outter rind of your cheese.

[FRANCOIS]

If it's that slight you are probably looking at a wild yeast, this is common when people hold their milk too long.

I have used grain alcohol in the past to dab it then scrub it off.  I doubt vinegar will work as these yeasts are usually acid lovers.  Salt is a bad choice normally becasue it will increase moisture locally and cause more rapid spreading. 

[DeejayDebi]

Salt is a bad choice normally becasue it will increase moisture locally and cause more rapid spreading.

That is very good to know! Thanks again Francois!

[Waitawa Farm Cheesemaking]

Thanks Francois, when you mention "holding the milk too long" do you mean before I got around to making my cheese? If so, I usually start making my cheese within an hour of milking my cow? I am carefully watching my other gouda and cheddar which i am air drying prior to waxing, so far, they seem fine, so i hope it is just a one of.