I have this nice hunk of imported Parmesan. It's aged, has this nice beige color to it. I've been storing it and grating it as I need it. Tonight I noticed the outside had gotten a bit whiter, so I cut that off. The inside has some lighter colored spots, possibly mold spores, but doesn't look serious. Is it okay to use it? One of my guests is trying to conceive, so I avoided using soft cheeses (like goat), but I'm wondering if this is okay to use?
If any of you aren't off to have some fabulous weekend someplace and are reading this board, I'd love an answer, since I'm serving it tonight.