I recently made a second batch of Roquefort using the recipe in Debra Amrein-Boyes 200 easy homemade cheeses. My first attempt went well with the cheeses from the hoop moods well formed with good taste good veining and looked good, but this time after initially looking good and good mould growth around week 2-3 the top and bottoms seem to have formed good rinds but the sides on some seem very soft and in some places look as though they are maturing and softening more like Camembert. I am wondering if the sides were not salted enough?? Too much moisture? Any advice would be appreciated. Will they still be okay to eat? In future is it best to salt in a brine as I do for Camembert to given even brining. Thanks for your advice. Bruce
