George, are you saying they you'll cut a cheese in half and then wrap it in foil and fridge it, or cut in half and then put back in the cave if its not ready yet. (when i say "ready" that subjective right, so I guess I mean "to your taste")
Im not really sure whats up with the PC. I think that because I crumbled some Danish Blue in with my culture ( think danish blue has PR and PC?) Either that or its just some wild PC
Anreas, its hard to know if they are soft under the rind. I took a sample a few weeks back using some plastic tubing which I'd cut in half and sharpened (random improve cheese iron...) and it was pretty soft and creamy, not really a brie consistency, maybe just a softer creamier roquefort - over time would expect a cheese like this to become creamier or harder/drier?
It certainly doesnt feel soft under the rind when I press it, although the core sample would suggest it is....
I dont mind my cheeses to be strong / sharp, so I guess no harm in leaving a bit longer..... if I can wait any longer.
Pretty amazing that you started with a Blue! I have yet to make one myself, but it will probably be my next cheese.
You know, everything I read said to start with something really basic and work my way up. But, well, you know..... the basic starter recipes always seemed to be for some random fresh curds thingy that didnt appeal, or for a cottage cheese etc. So I just thought I'd go for it! A blue seemed easier than something like a super mature cheddar (Montgomery's!) or a 24month aged gruyere (Mmmmmmmm!!!), plus I thought jumping in the deep end would be more fun!
I'd recommend making a blue if you like them. It really didnt seem that hard. I know mine isnt ready yet so dont know if its worked, but its seems to have turned out roughly as planned so far....
Thanks for the cheese info guys. I'll definitely post pics when I take the plunge and cut them open!