Well, finally tried my first blue cheese using the NEC website recipe. I followed it pretty much exactly, the times to temperatures and all came out very close. Followed all of the initial turning/molding steps to the letter also. I kept in in a covered container with a bamboo matt, as shown in the picture and the humidity stayed pretty constant with just a very damp paper towel folded up inside. I let it age for 8 weeks as I had other projects going on and delayed my initial thought of cracking it open in 6 weeks. Finished product looked good, could have use some more piercing for internal mold I guess? Anyway, tastes darn good and I am certainly happy with the first try. I think next time I will find a blue I like in the store and use some of it to make a slurry for the mold in the next make. The PR I used was purchased from NEC so I am assuming that is the distinct flavor, which mold you start with? Not the best blue I've ever tasted but pretty close.