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/siEEtxQDo 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.