Hi Sherin and welcome to the forums. Wow number 14 already, you really are on a roll.
In another thread here somewhere, Dagger shows a photo of a blue that he was maturing, and it pretty much is blue all over too. According to my cheese book here is says that the excess surface mould can be removed after a month and the cheese wrapped in foil.
I haven't made a blue yet, that's next on my list, I think that it would be interesting to play around with different ideas, and see what works for you best.
I would love to see some of the results that you are getting. Hope you can post some photo's.