Can I save this cheese? Different colored molds growing (brown, green, yellow)

[Kilburn]

Here's an update

https://imgur.com/a/8UM9s6E

I don't have to worry really at all anymore about mold, and I'm just letting the cheese do its thing.

Now I'm getting more natural geo and less blue!

[B e n]

Nice progress, cheese for you! The next cheese will be easier.

[broombank]

I don't know what's happened to it - I think the action has moved to facebook closed groups and to Instagram - it really is a shame as there are some great people on it.

[Kilburn]

Hi guys,

Here is a cross section of my asiago. Is this safe to eat?

Culture used was C201 Thermophilic culture

Strains are
Lactose
Streptococcus thermophilus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis

I tasted it and didn't notice anything off, it was rather tasty. Aged for about 2 months. After about 1 month I cut into it, and let the other half age longer

https://imgur.com/a/U7LNy9b

I should also mention that I used pasteurized milk

[B e n]

Looks edible to me. The voids are probably from being a little off in pH or temp when you put it in the mold which didn't allow a perfect knit. Enjoy it!