Thanks for all the interesting comments/advice on this thread. I haven't had the 'gloopy' problem on my gorgonzola attempts but certainly get the reddish b.linens even though i never add them...
I also get the white mould which i usually 'dry brush' and that seems to work.
I have difficult getting blue growth internally on my soft blues and would love to know what i am doing wrong. I pierce twice (the holes stay nice and open) and the flavour and texture is lovely but there is no visible blue. Would love to know what i am doing wrong.
I think i will go back to dry salting them instead of brining.