Pink spots on cheese

[E.buka]

Pulled a wheel of semi hard cheese out of aging and noticed there some light pink spots starting to show on the surface and this was around day 25 I suppose, it was mostly near the edges, it hadn't changed smell per se but it was now more sour, I read somewhere that pink discoloration can be a sign of contamination, maybe yeast or bacteria that snuck in during pressing or early aging? I was using a washed rind recipe but didn't think I was introducing anything that could cause this.
What might have caused this despite my measure and can I still salvage the situation or I'd have to let it all go

 

[Chaplin_]

Pink spots often mean unwanted bacteria or yeast, especially with washed rinds, it could be pH imbalance, humidity, or cross-contamination, you might salvage it by trimming and re-aging dry

 

[AlbinoPolarBear]

Pink spots often mean unwanted bacteria or yeast, especially with washed rinds, it could be pH imbalance, humidity, or cross-contamination, you might salvage it by trimming and re-aging dry

Right! Though it may not be harmful themselves, but their presence can signal changes in the cheese's environment that could encourage the growth of harmful bacteria.

 

[Mufasa]

Pink spots at day 25 usually mean unwanted microbes slipped past your measures. Most cheesemakers underestimate how easily contamination happens and once it's there, you're often just polishing a wheel that's already headed downhill.