Toss or keep?
Been making kefir at home for almost two years with grains purchased from a reputable online shop. I went on holiday for three and a half weeks and had no other option but to leave my grains in the fridge (in the past, freezing and drying didn't work). I divided them into two jars of fresh milk (from the supermarket), one about 500 ml and one about 1 L. Came back to what you can see in the photos, yellow/orange/pinkish wrinkly slightly fluffy layer on top. The body of the jars looks fine from the outside (although it has separated), but I haven't poured nor strained them yet so it's only an assumption based on looks. The top layer smells like aged moldy goat cheese - not a super strong smell, and not a "green" smell like blue cheese, but definitely an aged cheese smell. Not unpleasant if one likes this kind of cheeses (which I do). But... definitely a strong smell for kefir in my limited experience. A bit like a strong matsoni yogurt.
I have a tendency to err on the side of caution so I wanted to check here if I am being excessive in thinking something has gone wrong and this should not be consumed. Should I toss these grains? Or can they be salvaged?