Bleu de Queyras:thought i have to throw it, but Molds started blooming

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As the thread says...i started making Bleu de Queyras on beginning of October ....things were not quite right at the earlier stage and i thought i had either too high acidity or too firm curds and it would be too dry.....i still continued with the procedure and the surprise today....its blooming blue now....still things can go wrong or may taste wrong still i am surprised it goes that direction.
Here some pics 10 days after i started making it ...







The recipe i used was from 200 recipes...

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Had yesterday chance to taste the Bleu de Queyras ....it was nicely marbled with the Blue Molds and tasted very nice too. There was no sign of being bitter in taste and eaten at room temperature it had a nice consistency , not too dry.
Here some pics:













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[Schnecken Slayer]

That looks good. I have not heard of Bleu de Queyras before.
I must look it up.

[bbracken677]

Great job mbox!

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Thx for the feedbacks.
I have a question ...i have packed this blue cheese in Parchment Paper and Aluminium Foil( stored in the refigerator) ...this about a week ago. Having checked today i see that the color outside becomes a slight bit orange/red-ish( if you look on my pics i posted here before you can see on one picture the slight bit of color in the beginning) it also appears a bit sticky on the rind now...it also improved on the scent it releases. Not that i am complaining but i was wondering if it is normal or is this something i should worry about? Something tells me that these are B.Linens which give the color and scent ?

thanks for your valued opinions,

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[JeffHamm]

Hi mbox,

A cheese to you for your wonderful looking blue!  And, from what you said, it sounds to me like you've got b.linens going too.   

- Jeff

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Hi and thanks for the nice feedback Jeff,
Here some pictures with the additional new "colorscheme"




so the B.linens are an positive "extra" that i have now ? Or shouldn't i have them?

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[Boofer]

Wow, really blue! Nice.

-Boofer-

[george]

so the B.linens are an positive "extra" that i have now ? Or shouldn't i have them?

That depends entirely on whether you like it with the b. linens.   :)

[AndreasMergner]

Great looking cheese!  That marbling is great. If you end up not liking the B linens, I know Boofer has washed it off under cool running water, but that was probably with a cheese with a smoother (and probably drier) rind.  I did that with my Raclette and it worked great (that cheese had other issues). 

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This is the second batch of that recipe ...the cheese was made almost double its weight and curds seemed better too ( not too firm as in last cheese) and the outcome tastes really great ... i used the recipe from "200
easy homemade cheese recipes"




i wrapped it in parchment paper and Foil and its now in the fridge ...that the right way of keeping it wrapped?

The next recipes will come from the new book which i ordered last week. "The Cheesemakers Manual" along in the shipment some cultures/mold powder :-)

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[Schnecken Slayer]

Wow, that is a nice looking cheese! Well done.  :D

[H-K-J]

Yes sir very well done :P a cheese to you for such a wonderful out come. ;D