i made some nuefchatel cheese from our raw milk a month ago and it has been in the freezer every since. we thawed it yesterday, and today when i took it out i noticed some pink coloration on the surface, and also some liquid. i cut that part of the cheese out, but i want to make sure the rest is safe to eat. when i made the cheese, i was using a different recipe from the one i usually make nuefchatel with, and it called for calcium chloride - i only realized later this was in order to firm up pasteurized cheeses. in addition, i might have gotten the proportions wrong (the recipe was in gallons, and i was using half gallon jars of milk, and i may have accidentally treated one jar of milk - half a gallon - as a gallon) so - what do you think? is it safe, or should i chuck it out?