Help! my cheese was turning pink

[OhMyCheese]

My mom and I were making cheese, but it was funny because the color was unusual. The cheese was pink! I did some digging and found that pink mold is generally considered bad news in the cheese world.
I tried to wash it with salt, but isn't helping, tried a piece and it tasted bad, kind of earthy and yeasty. I wonder why it happened. was it the cheese cave or the stuff we were using to wash the cheese since the cave was super humid.
you know that failure is a part of success right lol, so I want to try again. But can anyone tell me what good cheese smells like and how you keep a cheese cave clean? Please hit me with the answers guys

 

[kram_ole69]

i remember i read something from other sites that pink molds on rind can be from too much moisture that surrounds the cheese. btw, how long did it take you to make the cheese?

 

[ShouldiEatThis?!]

Hi, IM DAVE, master cheeser ive learned that you can place banana slugs in your cheese cave to absorb the humidity! good luck cheezin!

 

[TheCheeseWhiz]

You know, when there's too much humidity and the air isn't flowing like it should, it can really create a breeding ground for unwanted bacteria. Ugh, nobody wants that! One easy fix is to wipe things down with a vinegar solution, it does wonders! And don't forget to let that fresh air in

 

[saintcarlg61]

Yeah, pink mold usually isn't a good sign, it can come from too much humidity, contaminated washes or bad equipment. Good cheese should smell pleasantly tangy, nutty or earthy, but never overly sour, ammonia-heavy, or yeasty like what you described. To keep a cheese cave clean, maintain consistent airflow, wipe surfaces regularly with a mild brine or food-safe sanitizer, and monitor humidity so its high enough for aging but not so high that unwanted molds thrive. Good luck

 

[BugFlick]

You and your mom probably hit a humidity sweet spot... for mold that's too wet. Pink spots are often harmless yeast or bacteria, but if it fooled your taste buds, it's game over. Next batch, hit your cave with silica packs or give it a daily wipe down. And yeah, a clean, lightly humid environment matters.

 

[brielliant12]

Yeah, pink mold usually isn't a good sign, it can come from too much humidity, contaminated washes or bad equipment. Good cheese should smell pleasantly tangy, nutty or earthy, but never overly sour, ammonia-heavy, or yeasty like what you described. To keep a cheese cave clean, maintain consistent airflow, wipe surfaces regularly with a mild brine or food-safe sanitizer, and monitor humidity so its high enough for aging but not so high that unwanted molds thrive. Good luck

If I catch it early, can I safely trim it off and re-sanitize, or is the whole wheel a loss? Also, how do you balance airflow in a small space without drying things out too much?