I've made a few "manchego-like" cheeses with olive oil rub aging. About 2 months into the aging, this rind contaminant has appeared. Any idea what it might be? The microbiologist in my wants to try and culture it and see if I can identify it, but I was hoping for some quick help here from those with more experience in cheesemaking.
Very strange! Unfortunately I'm no help as I've never seen that before.