Ok, finished the last couple of bites of this one today. It has gone past its best point (for me) and was getting a bit ammoniated so it had to be finished up before it was inedible. I'm sure this has to do with not airing it out for the past while. However, the texture was still very good and creamy. I've been very pleased with this one. I think next time I'll cut way back on the amount of blue I add though, as I think getting the mould to develop more slowly would be a good idea. This one exploded with blue before I had a chance to smooth it, and slower is usually better with cheese.