Red mold on vac packed gouda

[erfurkan]

Hello everyone,

I made several cheeses around 6 months ago, last of them was a gouda which had some problems with.

Due to time constraints I had to cut the pressing and drying time a little.
At first it looked fine but while drying some cracks occurred where the curds should have been pressed together, indicating it was not pressed for long enough.
But I was going out of town so I had let it dry to touch and vacuum pack as soon as possible.

When I vacuum packed it, it was dryish but not as dry as I usually go. I putted it to 13C fridge and said goodbye.

This was 6 months ago. 2 months go, when the cheese was 4 months old, I noticed some water in the pack and it was starting to turn reddish color. I should have acted then but life got in the way and I forgot about it.

The current stage of this gouda is in the following pictures;

https://imgur.com/a/siEEtxQ

Do you think this cheese is still edible? If it is not safe for humans, should I feed it to chickens or throw it out?

Thank you all in advance.

[mikekchar]

I would say it's almost certainly edible, but of course unpack it and dry it out.  Hard to say whether it will be good or not.  I'm betting yes.

[erfurkan]

Thank you mike,

In that case, I will dry it and give it a taste!