I opened my Christmas cheeses today, a Double Gloucester and a blue. The blue was approached with some trepidation. It had developed a slimy, bright yellow rind at one stage of its development and smelt like a Roman gladiator's sandal. I think it had picke up some feral relative of brevibacterium. Consequently, I didn't know quite what to expect. Both cheeses have turned out well though. The blue is sharpish and drier than most. What I imagine a blue cheddar would taste like if such a thing exists.