aging spots..

[Dorchestercheese]

Is this mildew and how do i stop it..
I can't wipe it off like i can mold

[Scarlettbri12]

I look forward to this answer, as I've seen the same. I always took it as stains left over from mold, but I (definitely) could be wrong?

From my experience, you can't get rid of the "stains" (or so I think of them  ) but you can stop them from growing further with a washing solution. I use 1 part white wine, 2 parts heavy brine. Or you can use water with salt and vinegar added!

[Gregore]

I think they are a type of wild mold.  If they really bother you , you can do as suggested and wash the rind with a brine , build up a slurry  and let dry and they will be gone in a few days .

[Dorchestercheese]

Oh it bothers me 
All the time and effort you put into learning the process then these beast make it ugly.

[awakephd]

No, no - these are what give the cheese character!

[botanist]

Often a question of who the target audience is and what they are used to.  I've found that unless you have ideal conditions for very defined cheese types that all like the same environment, it is pretty hard to avoid contaminants.  If you want a completely spotless rind, use Natamax on the surface once it is salted.