Ktown , that looks good , I am having the same luck , my blues turn out great , but more like a Cam or a Cambazola.
I was originally trying for a real blue , the crumbly kind , but I think it is from contamination of PC or some similar mold that causes the cheese to soften.
Even though it's good , it's not what I set out to do.
Was that store bought milk or raw , I was thinking perhaps it might be something already present in the milk that causes it.
Oh well , it looks like a success anyway , I'm sure it will be great.
Cheers , Jim.