Yes that looks a bit like mine in some parts however today I took a tiny sample from the inside and it had the texture of a Camembert but also had blue lines and in the center was slightly crumbly while still having a Camembert characteristic, is this a problem?!? I did taste a bit and it is amazing already and as already stated it only has been ageing for a few weeks it has the flavour of stilton with the creaminess of Camembert, the only cheese I can think of that is close to it would be a Cambozola.
Some of mine have turned out that way too , maybe from some errant PC that softens the paste , but being as I like Cambozola , it's all good.
If mine go that route , I usually eat them at 5-6 weeks , otherwise they can start producing ammonia and can get a little strong.
I still haven't been able to produce a nice crumbly blue , like the Stilton I can buy , came close on my last one , and will keep trying.
Yours should be fine , if you don't mind the softer texture.
A cheese to you for the effort !
