I have been trying to make several blue cheeses in the past 6 weeks and I just tried one of the Petit Bleu cheeses made from the recipe on Gavin Webber's website (
www.littlegreencheese.com). I used P. roqueforti, PBR6 HYP and mesophilic aromatic B for cultures. Despite the fact I started it on Dec 3 (so it is only 23 days old) it was as runny as thick cream. The flavour was really pleasant but with little or no blue flavour. It seems to have a skin that reminds me of Camembert except it was gray with a bit of white fuzz. Does anyone have any idea why this might happen? I will try to download a picture of the cheese although I didn't take one after I cut it. I would really appreciate any feedback.
Also, if anyone can recommend a simple recipe for a blue cheese I would be thrilled to find one.