My perfect bries are blooming some very blue spores, in addition to the white, which I am wondering about. In the past, when I have made mold-ripened cheese, they have sometimes developed grey or black spores, which I had remedied with salt rub. This blueing, I believe, may be due to storing in my cave too close to the stilton and gorgonzola. While each cheese has it's own container, I've heard that blues are very hard to control. I'm almost thinking that I should just let the blue run wild on the brie and see what happens. Thoughts? Advice? Wine pairings?