Anahid, sounds like b linnens and turns orange unless scrubbed off. I would try vinager and salt to remove it. If it doesn’t go away it will not hurt you but you may get a musty taste in your aged cheese or if it totally consumes the cheese it will develop a intense smell and turn into a version of Munster. I have had similar issues with the gas development stage in making Swiss with pasturize milk. I don’t have the same issues with raw during the warm period. It may subside with some care, aging, and cooler temps.