Thank you Francois. This was the 200 cheeses Castle Blue Recipe, 6 qts raw goat milk and 2 cups heavy cream. I used PV Roquefort culture from www.thecheesemaker.com
and Flora Danica for the Mesophilic, calf rennet reg. strength.
Recipe called for 1" curds and I may have hurried the curd shrinking at stirring, resulting in curds that were too moist, or could have had too high a humidity in the ripening box though I wiped it dry daily.
The cheese set up beautifully, first piercing went fine. Blue mold didn't appear by day 10 per recipe, but greying started about day 13. I added a wine refrigerator to my setup and had difficulty getting 50 degrees (it was too cool). Second piercing was a little sticky and rind was tan/grey.
From there the skin slipping started and the interior felt way too soft. Cut a week prior to ripening time and had soft camembert style interior with little blue flavor.
Want to try this cheese again, and would appreciate input on culture refinement?