I think I'm finally getting the hang of this cheese thing , my blues don't come out very blue , but then , that's just the way I like them.
I'm probably not using enough blue in the slurry , or not aging long enough , this cheese is about 7 weeks old.
I'm guessing it's also picking up some B linens somewhere , as it gets very pink/orange on the rind.
Anyway , I pierce a little less and add a little more salt , as that's the way I like it , and it turns out fine.
My wife loves it too , and she's generally not too keen on blues , she even eats the ugly rind on this one , it's great , in fact the rind is the most tasty part.
My last blue/cambozola was a little runnier , but then it was a few weeks older.
I think I have hit the sweet spot for my own personal cheese.
I have a Stilton and another Blue aging right now , but will try to age them for three months or so.