Hi Tomer, I prefer it that way rather than smoothing the outer layer. For me its more Blue cheese lol. My reci[pe is Flora danica , M100 , Vegetable Rennet , and Raw Buffalo Milk. Milk was heated to 90 degree, let ferment then added rennet , cut and drained, cut the curd into small size, curds 2 days on the hoops , extenal salting for 2 days , then drying at room temp. for 1 day , then on to the cave , then i deprive the wheel with oxygen so as not to overwhelm the outer layer with blue mold.