I adapted Gavin Webber's Petite Blue recipe
https://www.youtube.com/watch?v=k5C8taIodYoI got a good blue coverage (not sure why I don't have a pic) but then some rogue PC from my Brie work took over.
Without the Geo. Can. there was skin slip at 2 weeks and they ripened fast so we ate three of them. Picture is the last. There were crazy temp swings so the cooler was struggling to keep RH and temp constant.
The blue was just noticeable in taste and should stand out more.
They were a too thin. I'd like to see them doubled in thickness.
We liked the PC but not the slip. So today I will double the pictured recipe and add 1/32 tsp Geo. Use a super clean mat box and apply PC later if needed
The following looks really good. Doubt I will go there today but it looks like something to shoot for.
http://cheeseforum.org/forum/index.php/topic,8831.0.html