Each year brings a new fun mold that I've never seen before. This year its a light brown dusty looking mold, last year the spots were nearly black but were confirmed to be non-harmful. Just wondering if anyone else has seen this brown spotty mold on their cheeses?
Im not worried about it just curious what it could be and what I could be doing differently to avoid it.
I have seen it now on both my washed rind and natural/brushed rind cheeses. It grew especially strongly on a pasteurized gouda. The photo is of a raw tomme with washed rind.
Thanks!
PS I should add that the brown spots are generally underneath blue mold, which my cave has lots of naturally. So when I brush or wash away the blue molds, the brown spots show themselves.
That's interesting. I've had fluoro yellow spots occur under blue mould, but not brown.
I've no idea what it is but I will be interested to hear what others say.
By the way, the yellow spots weren't a problem.
The brown spots could be a bit of mucor showing up - depending on the type of rind you're going for, this might not be a bad thing.
Quote from: Raw Prawn on April 23, 2016, 12:07:56 PM
That's interesting. I've had fluoro yellow spots occur under blue mould, but not brown.
I've no idea what it is but I will be interested to hear what others say.
By the way, the yellow spots weren't a problem.
The yellow might be Chrysosporium showing up - did it look like these ones?
https://www.google.ca/search?q=Chrysosporium+cheese&num=20&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwizhrCSicvMAhVRw2MKHcO6DosQsAQIIw&biw=1067&bih=530 (https://www.google.ca/search?q=Chrysosporium+cheese&num=20&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwizhrCSicvMAhVRw2MKHcO6DosQsAQIIw&biw=1067&bih=530)