Absolutely could be the lighting. Just taste a bit. I found that the blue mildew mold is "furrier" and a bit grayer. The molds that grew on my Stilton weren't really "fluffy or furry" if that makes sense.
Thanks for your input Al it is much appreciated. I know my humidity is on the high side and may be that is contributing to the blue growth. Your blue rind does look a lot cleaner. Did you brine it or salt it?
I left them out for about 4 hours to dry up a bit.
I used PRB6 PR milled the curd and added salt. I smell them everyday (just love the smell) while turning them. I did taste the creamy buildup on the squire after piercing them and they have a young blue flavour. All in all they taste and smell just like my last two blues at this point.
I am assuming that mildew would alter the aroma, flavour or both?