I've tried the Castle Blue in '200 cheese's' twice, using my Nubian Goat's milk and heavy cream with Flora D, PV Roqueforte and single strength calf rennet.
The first round set up beautifully, but the blue was slow to grow and then I had some temp fluctuations due to a new (old) wine fridge and it developed a slipskin feel. The rind was very golden -- almost Geo like. This cheese matures pretty quickly and I tasted one a week before it was ripe -- the inside tasted like Camembert, but was pleasant. At full ripeness it was strong ammonia flavored (even after airing out) and my chickens ate it up. I figured there was a moisture problem at the stirring the curds point, waiting for them to clump on the spoon.
The 2nd batch I was very careful to watch the curd clumping stage (see photos). The blue mold grew well, stayed firm (really watching temp and humidity). After the 2nd piercing I noticed some bright yellow mold, which I hadn't seen before, and overall the rinds started turning more tan. The only thing I found on bright yellow mold was issues around milk handling, but I've been making Camembert, Chevre and several aged cheeses, so think I have the cleanliness down.
Today at full ripening, they're tan, soft and sticky and smell strongly of ammonia (lids were ajar and aging boxes were wiped dry religiously with time to air out each day.) The taste is good, but barely blue -- more like Camembert. And the yellow rind coloring appears to be 'bleeding' into the interior after I cut it open.
I'd really like to succeed at this cheese, and I know folks have liked this recipe. Any suggestions?
PS: my last batch of Camembert did have an issue with a damp gold rind as well but only common element was Flora D, which isn't expired and has been bagged separately from other cultures?