Hi everyone
This is my first time posting on this forum, although I have a question about an unusual bright yellow mould forming on the rind of cheese during affinage. It's a cooked curd alpine style cheese made with raw goats milk.
After approx 1 month of rubbing the rind with a light salt wash every 3 days or so, I noticed bright yellow spots. They were formed underneath a more typical layer of blue/white moulds, and seem to be embedded within the rind. They dont wash off like most other moulds. I initially thought it could be Chrysosporium sulfureum: http://microbialfoods.org/microbe-guide-chrysosporium-sulfureum/ (http://microbialfoods.org/microbe-guide-chrysosporium-sulfureum/)
The cheese is now >2 months old, although I can't move the yellow spots and wondering whether the cheese is salvageable. Any advice would be fantastic! Cheers
I am a novice myself, but I have had yellow grow on my rinds. Hopefully one of the experienced folk will chime in, but until then here are a couple of links with interesting info:
https://sites.tufts.edu/wolfelab/open-lab/ (https://sites.tufts.edu/wolfelab/open-lab/) (about halfway down, there's a veritable palette of yellows that grow on cheese rinds - search for "February 24th".)
http://microbialfoods.org/beyond-b-linens-how-cheese-rinds-get-their-color/ (http://microbialfoods.org/beyond-b-linens-how-cheese-rinds-get-their-color/) (a very interesting page with some yellows like you might have.)
My new motto is "embrace the mold". My husband isn't there yet. :)
Hi Jen!
Thanks for the links. Ill check them out.
I don't mind a diverse microflora on the rind, although I'm keen to know whether I should be eating the cheese