Thanks for the laugh. I don't mind the white mold; just the fact that my cheese sprung a leak!
Blue is my favorite cheese to make. I think it's much more unique, flavorful, and interesting than Mozzarella or Jack. I put in salads, soups, pizza, steaks, or I just eat it straight up.
Anyway, I think it's really easy to make, as well. Milk temp is 90 degrees from start to finish, and I use the usual amount of meso starter, and some Penicillin Roq. for the blue veins.
Next time I make a batch, I'll put pictures, times, and pH values up on the forum.