Sometimes bits of mould still grow on the rind and this is totally fine to eat. These moulds comprise just some of the diversity found in our aging rooms.  Our goal in the making and affinage, or aging, of our artisan cheese is to promote diversity in safe and flavourful microflora, and allow for a great variety of moulds, yeasts, bacteria, and fungi to prosper. We do not aim to create a sterile aging room, and are happy to promote diversity all in the name of a delicious final product.   Our vine-leaf wrapped OEN is particularly prone to mould finding a home in its leaves. The white mould is the same as on our Saint and the blue grey is what grows on Tom. The mould is fine to eat, or if you prefer, we suggest just wiping away the mould with water on your fingers (like it's being slightly washed).