Hi to all again. I made a blue one few weeks ago. No particular recipe. This time literally zero pressure, only its own weight (about one kg). Formed nicely, loose structure, plump sound when knocked on, fissures visible, bumpy on the outside, till this moment wasn't rubbed up with knife like Stilton. Blue turned up about week and a half after make. It`s there, but still has space to develop and cover the whole cheese. It begins it`s third week and sits half covered in pantry at around 15 degrees C. Only alternative to that is regular fridge at 3-4 degrees. I tried and tried multiple times, everything goes well till this moment when blue appears. Actually few days after. When it spreads and covers the whole thing, my impression is that it dies off relatively quickly on the outside. It gets softish and I presume that internal crevices get clogged and blue has nowhere to go. I must add that I don`t have a culture that is normally suggested for this kind of cheese, like Flora Danica. Though mine - Sacco M 242 N - has the same bacteria type - LL, LC, LLD, and Leuconostoc. On the note, I am making some efforts to get Flora Danica so I could exclude culture as a culprit. And there is also the question of competition between blue and other bugs, namely B. linens and maybe some other stuff like it`s yeasty relatives, don`t now. Having read a lot on the forum it seems that it is normal thing for blue on the outside to get wrinkly, slowly change colour from blue, to greenish gray, then brown and than to die of after 5-7 days leaving relatively dry but somewhat tacky rind. I have no problems with that. In my case it almost never appears on the inside. Except here and there, mostly in the poked holes, but even there it changes colour like the rind, brown-gray. I poke them few days after the blue mold appears. Today I pierced this one and uncovered it a little bit more to breathe because I notice again orangy hue on the top and bottom mostly. I fear that another bugs, namely B. linens, or something similar will takeover again, soften the paste too much which will in return fill up internal fissures and disable blue growth. I want internal marbling and blue taste. When it comes to rind, maybe I should try rindless this time and scrape of everything and move the damn thing to the fridge? Because if I leave it in current conditions I fear it will be same scenario again. Though the pantry is quite dry I think that both air moisture and temperatures are still favorable for B. linens. Rind is still in its original state structurally, no wrinkles, but overall cheese is softer. What am I to do now in order to achieve prolonged life of blue mold so it could continue to live and marble the insides? I think it is too early to pack it in foil/paper and transfer it to fridge but if the orange continues to grow I will have no other choice. Could anyone suggest what steps could I take in this moment to achieve proper bluing? Last blue that I tried was a Stilton style - in the end with orangy crust, zero marbling, even where it was pierced, but tasted surprisingly blue, paste was softish and quite tasty with no prominent "linensy" smell. But it was not a blue cheese per se. It was kind of a hybrid that tasted good.