Not necessarily. White or blue mold that was not part of the original cheese indicates that the cheese has been exposed to oxygen, and the cheese can often be salvaged after removing the affected area. Some cheeses have natural mold on their rinds from the natural aging process of making the cheese. It's also common for cheeses that are wrapped in bark to accumulate mold on the wrapping material. Mold can also grow on the surface of harder, more aged cheeses during storage. This can usually be removed from the face of the cheese by scraping it off with the blunt side of a knife.
Most of the time, cheese spoilage will be hard to miss. The most common sign is a bitter, ammoniated smell or flavor. Many people believe that if cheese develops mold then it must immediately be thrown out. While this is true for softer cheeses like ricotta, mold cannot pierce deeply into non-spreadable cheeses. You can remove mold from those cheeses with a knife or even a damp towel. You can find tutorials on Youtube or Google if you are unsure of how to proceed.
Black, red, or pink mold usually indicates that the cheese has spoiled. If you see these indicators on a cheese you just received from us, please let us know as soon as possible, so we can address the problem. If you ever have any questions about the mold on your cheese, you can always send photos of the product to orders@murrayscheese.com, and we can have our product specialists take a look.