Jobe, my experience is that a blue cheese will not reach the "right" flavor until about 12 weeks of aging - this even though the blue may have ceased any further activity, due to lack of oxygen. It is an interesting phenomenon - at 6 weeks, my blues taste ... kinda like moldy bread. They are well blued at that stage, and I usually cut them in quarters and lightly vac-bag each quarter (lightly meaning that I stop the vacuum draw and seal it just as the plastic snugs up to the cheese), so definitely no further development of the blue from that point on. But at 12 weeks, magic has happened, and they have that piquant, sweet/sharp taste that I love.