Basically you made a soft cheese that appears to have mostly b linens on it , and that is what softened it , next time a little more salt and leave it in the mold a little longer . This will allow more draining for a firmer curd and reduce acid a little more , giving the blue a little head start over the b linens. anything above about 2.5% salt slows down PC and b linens
Try airing it out of the fridge for a few hrs and see if the metallic taste goes away .