OK...maybe my ego is getting the better of me, but I think that my Stilton type cheeses taste pretty dang good. However, they look misshapen, have a rind, or not, very creamy, not crumbly. In other words, there's a lot of variance in the characteristics of the final product...but I must say, they all taste awesome.
So, has anyone ever entered a competition in showing off their blue cheeses? What are the judges looking for? Do they judge different kinds of blues? What are the standard qualities should I be aspiring to?