I used the basic Blue recipe in RC book. The only thing i didn't have was the P. Roqueforti. Instead i used Roquefort from a local store, and diluted it and poured over curds before pressing. contrary to what I've read, i didn't wait for mould to grow all over the cheese before i poked the holes. I followed the method of waiting three days after drying. I suppose i can re poke when the mould appears. The humidity stays between 87 and 93%. The temp maintains at 50. I'm not sure at what point to "smooth" the cheese. any suggestions would be greatly appreciated. Thank you.