I finally got my cheese cave built, and it's been working nicely. I'm just over 1 month into my first aged cheese (a jack), with a provolone and manchego in the cave as well. All three have oiled rinds. When I rotated them the other day I noticed some white-ish mold that was turning blue in the most well-grown places, just on the oldest cheese. It smells like blue cheese, so I suspect it's just fine.
The question I have is how much do I tolerate the blue mold? The cheeses don't have many surface imperfections, so I don't expect the mold to go very deep into the cheese. The rinds have developed pretty nicely. Should I let it go and have a nice hint of blue to my cheeses, or fight it off?
I understand this may not be the sort of question that has a right and wrong answer, but I'm interested in opinions.