Brie feedback/problem

[BeastWood]

HI,new here.
My name is Christina and I made this Brie from raw milk from our own cow. I used MM100,but I am worried that these little holes in the cheese are coliform versus diacetylactis holes. The cheese didn't do anything weird during aging:no swelling or bulging out.
Any input?

[River Bottom Farm]

Looks very nice to me. Coliform usually causes enough gas to create a large bubble or blow and the cheese will swell up like a balloon.

[Gregore]

And a soft cheese would be the size of a beach ball , looks good to me.

[Dorchestercheese]

Interesting texture.. what recipe do you use? Aging process?

[BeastWood]

Thanks so much for responding!
The recipe I used was from Debra Amrein-Boye's cheesemaking book. I made the Brie on February 5th and it was ripening in a five gallon food grade bucket with lid in my unfinished basement. After the white mold looked good, I wrapped it in cheese paper and left it in the same bucket until, maybe three weeks ago, when I moved it to my vegetable drawer in my fridge. I cut into it maybe 4 days ago and then finally found this place (or more truthfully, it occurred to me I could JOIN

[Dorchestercheese]

First jealous of your own cow!
Looks like something fun in your raw..I think it looks awesome I may let my cam stay out a bit longer before moving it to fridge next time I too use raw but refrigerated to age about 10 days after make. Mine is firm paste but takes 2 months to get there.