Raw Milk Tomme help needed

[BeastWood]

Third try to post this question- hope this one will be the charm!
Made this Tomme from raw cow milk about three months ago. C201 culture and following the cheesemaking dot com Tomme hybrid recipe. I have never had a Tomme turn out this way! And the paste is turning runny in areas.....any idea what is going on? It didn't do anything odd like swell or balloon during aging, either. Should I consider it safe to eat or feed to the pigs?

[River Bottom Farm]

Thats a fairly wild rind you have there! If it doesn't smell off putting there is no reason you shouldn't be able to eat it.

[BeastWood]

Thats a fairly wild rind you have there! If it doesn't smell off putting there is no reason you shouldn't be able to eat it.

Lol, I know! That cheese sure doesn't lack rind personality! And no off putting smells at all.

[Gregore]

It usually means you had a little more moisture in the curds at salting ...... could be a multitude of reasons