My 3rd Gouda is one week away from waxing, and I’ve been wiping it with brine regularly to keep the mold at bay.  Tonight I wiped it again, as there was just a hint of mold starting.  When I finished I noticed yellow spots on the sides of the wheel - none on the top or bottom.  Its bright yellow.  (no, no camera yet).  I wiped it with vinegar and it didn’t phase it.  Any ideas on what it might be?

Rich…
Assuming that you didn’t use cheese coloring in the curd, I have no idea. A gouda without coloring should be pretty pale and will only pick up some yellowing after quite some time aging. If you did use coloring, then it could be that this is where the coloring has concentrated moreso than in the other parts of the cheese. I can’t say that I’ve ever seen this before, but I guess it could happen.
Sorry I can’t be of more help but if you figure out what it is, let me know.
Dave

No, no coloring was used.  Its just a few very bright yellow speckles.

LOL If your wiping it with brine daily then its turning into a “washed rind” cheese, dont be surprised if/when the entire surface turns yellow/orange.

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Washed Rind Cheeses

“Washed rind” is used to describe those cheeses that are surface-ripened by washing the cheese throughout the ripening/aging process with brine, beer, wine, brandy, or a mixture of ingredients, which encourages the growth of bacteria.  The exterior rind of washed rind cheeses may vary from bright orange to brown,  with flavor and aroma profiles that are quite pungent, yet the interior of these cheeses is most often semi-soft and, sometimes, very creamy.  Washed rind cheeses may be made from both pasteurized and raw milk, depending on the style of the cheese and the cheesemaker producing them.  Cheeses in this category include some tomme-style cheeses, triple-crème, and semi-soft cheeses, similar to Epoisses, Livarot and Taleggio.
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