I wish I knew the answer to that question, for if it were forthcoming, then perhaps I would persist with this one. Prior to my getting into this 'habit', it was my favourite cheese - I could never resist a blue or white Castello at the supermarket!
The results were always inedible - and it has to be said that they were all pretty much in the early days of my cheesemaking, so perhaps there was something there that I did not recognise out of ignorance. As I recall it, the principal issue was the ammonia smell of an overripe cheese, but there much earlier in the process than the recipes might have suggested. I store my cheeses in a wine fridge, so the temperature should not have been an issue.
But the ripening process is something that has caught my 'eye' of late. Whenever I make a cheese, I keep records of due dates (when making 4 or 5 cheeses per week, it is necessary to keep track of that!), but what seems to be happening is that the due date is out by a bit, depending upon the cheese. My camemberts and bries are ready a few days early. I make Reblochon and Raclette for my neighbour and they are always ready early, sometimes more than a week. The quality of the cheese is not compromised, so perhaps it is something about this warm climate of ours that affects the cheese differently. And this is for cheeses made through our recent winter!
And perhaps I should re-visit blue-white combinations with that observation in mind! It's been perplexing, but I have simply turned away from it by not making those cheeses again.
So my suggestion to you would be to watch for signs of ripening about a week before the recipe suggests.
Best of luck with it and let us know what transpires.