I made my first blue, a Fourme d'Ambert on 24th March so four weeks old in two days time. The recipe said - 'After 2 weeks, a bluish moldy crust will begin to form. Continue to ripen for 1 month, at which time it’s ready to eat. Wrap it and store it in the fridge.'
Does this mean another month AFTER the two weeks or one month in total - in which case it's ready in two days time!!??
Here's some pictures. I have no idea what it should look like - , are the dark patches and white rings okay?
If I touch it with my fingers I end up with blue mouldy powder on them, is this normal and, if so, is there anything I need to do before I eat it?
Any advice gratefully appreciated......