Made 2 roqueforts 3 weeks ago (first time). Pierced after 1 week and since then, have been keeping in my wine fridge, in a sealed container with mid 90's RH and at mid 50 F temps.
Today they have pink/ red mould on top and in the crevices. Can't really clean or brush (too moist) although I did take some film off with a clean towel.
Did a core sample: interior is pure white with blue veins. Taste was VERY bitter. At this point, per recipe, I covered in foil and stored at high 30's F for further aging.
Is this normal?
Thank you all!