Hello! First post. I have goats and make primarily chevre. I'm a total newby. I added some pen (and sometimes geo) to some batches and let them bloom and age in a converted fridge (apprx 85% humidity, 50 degrees F). We've eaten many of them and they were great. I have some that have now aged over 6 months. A number have developed a powdery, light brownish, maybe even a pink/purple hue spots on the white rind. Not sure what this is. Not sure if I can just cut it off and eat the cheese - or if the whole thing must be discarded. I've attached some images. I have the same question for some that have developed smaller darker mold spots.
On that note - this made me realize I don't understand how some cheeses can be made allowing wild molds to grow on them. How would someone ever know if the wild molds are safe?
Thanks for any insight!