tan layer on old brine what is it

[TheCheeseWhiz]

I've been using a mix of half water and half mulled wine brine (with 8% salt) to clean a Fontina rind. I kept the brine in a mason jar at room temperature, but I stopped using it a couple weeks ago, and now there's a light tan film on top. It smells pretty strong, but not necessarily in a bad way. Does anyone know what this might be? Is it safe to use, or should I just throw it out?

 

[babayaga29]

The tan film on top is likely a type of yeast or mold, especially if left at room temp. While its not really harmful, it's usually a sign that the brine has gone off. I think it's safest to just get rid of it and make a fresh batch. Better not to risk it with cheese

 

[Cheeryjoke]

it can be fine or not. It could be kahm yeast, or it could be something worse. Skim the layer and see hot it looks and smells below. You can taste a small piece if you want to be sure. With 8% salt levels it should be fine, but still proceed with caution.

 

[cheese.face]

That film's likely a mix of yeast or harmless bacteria, but after sitting out that long, I'd play it safe and toss it, brines are cheap to remake so better not to risk messing up your cheese.

 

[star club]

Just discard the old batch and make a fresh one. If I were you I would not want to risk contaminating my rind.