Hi Tea and Sailor
I have just made a blue vein this morning, but it will be 3 months before I know if the mould has worked or not!! Interesting that there is another with a similar problem - three out of three - perhaps there is some issue?
I too have been keeping mine in the fridge (not freezer) as the bottle suggests, but the contents of the first bottle I had dried up. The second one (the one I used this morning) was really hard to squeeze any liquid out, and I had to make the hole at the top bigger to get it - very frustrating!
WRT the humidity issue, none of the cheeses I have made with this problem have been in high humidity - I have tried to keep it as close as possible to the recommendations.
It is very disappointing to get this result over and over again as my second to last blue vein was perfect (at least for my standards!). When I made the cambozola, that was one of the problems I mentioned in an earlier post, but didn't think for a minute that it could have been the mould - in my mind, it HAD to be something I did incorrectly!