I made some camambert a few weeks ago. I took it out of the ripening container (tupperware box) and wrapped it in cheese paper today. The cheese is all covered with white mold, but on the bottom there is a slight tinge of a red mold. It’s a very slight tinge, but you notice it.

Is that OK?

It went away after I wrapped the cheese in the paper. Now it’s all covered in white.

I would remove any discoloration, its probably covered but to be safe i would remove it and let it heal.

A little dab of vinegar on a q-tip and a sprinkle of salt and viola = stray mold gone.