You mean, the accident? I did try it - ate it. Bitter and nasty, to my disappointment, since the aroma was fantastic. As to trying for a deliberate thing this way - you bet, keyed to do just that. A "blue beaufort," with a proper blue strain. Yours is an inspiration, truly - the pic really brought a smile of, "cool!"
Edit: Oh, I get it - when I said, "wish I could try it," I meant your cheese - the pics alone made me very hungry for a bite, and with your further description, well...salivating. Not a cheddar guy - meaning, maker. I love good cheddar, and I'm getting a bit curious on blues in cheddaring process, too...may leave the continent (I'm really stuck in the Savoie, in my makes and intensity of interest), and go home, to "the sceptered isle....."