Hi everyone,
First of all, please excuse my mistakes in English, I'm from Spain.
The last few years I've been combining my conventional cheese-making with vegan cheese-making (basically fermenting nuts and growing cheese molds on them). The procedure is very similar, so I think my problem can 100% apply to traditional cheese-making, and hope you guys can help me!
Basically, the last two batches of vegan camembert I made had a strange contamination in some of the cheeses.
They aged with no problem and grew their mold, but at some point, after 1 week of aging, some of them started to grow bright pink spots on the surface and then the contamination spread. It's nothing like Brevibacterium linens or a common cheese-making growth.
Smell is great and taste is also. Actually, when I get rid of those pink spots, the underneath has the perfect color. But that pink thing looks not a good thing, so I decided to throw away all the cheeses (oooh, you know the feeling of having to throw away good homemade cheeses). I had one lemon at the kitchen table, who was 2 meters appart my cheese cave and It got contaminated too.
So, I decided to clean everything that the cheeses had touched with peroxide hydrogen and alcohol.
My problem is that the contamination happened again 2 weeks later, when I made another batch of cheese. As said, everything was sanitized twice. I don't touch my cheeses with my hands, etc.
I've read it can be serratia marcescens and I got scared.
Did anybody have the same kind of contamination? Would appreciate any help.
Thanks
(https://imgur.com/9mt0jyR)
(https://imgur.com/wPZd3vt)
(https://imgur.com/DNeH7g8)
(https://imgur.com/WTaEZXy)