Just opened a 2 gal blue that I caved at 50 deg. Oct 22. I pierced on Nov.22 and cut today. Internal blue was VERY good Looks just like the last one that I posted here last year. It has a faint odor and taste of ammonia. Last years cheese did too. No one complains about it but me. I cut this one a week earlier that last years to try to alleviate the taste. I have read that most of the ammonia taste can come from the rind from dying mold etc. The cheese was never overly moist, never got too warm, etc. I let it sit on a bamboo mat that was sterilized before this cheese. covered with a plastic hood turned daily and in a small wine type fridge that I can set the temp on. I set it and checked it for 3 days before putting the cheese in. My first blue I made (several years ago now) I scraped the rind about once a week as it aged as per a recipe I used then. Should I go back to scraping the rind? My cheese didnot blue nearly as well internally with the other recipe and method but that once I had no ammonia taste.