A few weeks into two attempts of the blue cheese recipe in Margaret Morris' book. I made one with raw goats milk (first photo) and the other with cows milk (second photo). They both developed a nice blue rind after a few days, then progressed to something blue/white and now are even a little bit gray. I re-pierced them a few days ago since the holes had covered up. The next day the cows milk one become lumpy all over (as seen in the photo). I hope its okay.
