I'm glad to see this thread. I just made a similar blue goat cheese with many of the same "issues" on Monday. It's good to see there is still hope. I used different cultures than you did, Kathrin. Are you still using all ND milk? I do like the jelly doughnut shape you got, it's cute. Mine is "sitting up straight" despite having used a lower cook temp.
I too only dry salted and did not salt the curd before placing in the mold. I'll pull it out of the box and brine it tonight. And to think I was considering brining, I wish I had bothered. I hope it's not too late at three days. I didn't press it though, so I'm thinking I won't pierce before brining as the curd was firm and left a nice gappy wheel. I just cleared a cooler of Monday's beer so I should probably set it upa as a warmer cave for his bleu.
I'll post pics and make notes in a new thread when I get a chance.