Lightbrown contamination on rind

[lrunyenj]

I've made a few "manchego-like" cheeses with olive oil rub aging.  About 2 months into the aging, this rind contaminant has appeared.  Any idea what it might be?  The microbiologist in my wants to try and culture it and see if I can identify it, but I was hoping for some quick help here from those with more experience in cheesemaking. 

[Bantams]

Very strange! Unfortunately I'm no help as I've never seen that before.