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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/

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/ (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/  (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