I made this cheese with the intent of making a high moisture, moderate blue flavor and sweet blue cheese similar to Gorgonzola Dolce and the resulting cheese was pretty close. I was expecting this to be a failure because when I opened it, it has a slight ammonia smell. Fortunately the ammonia smell didn't penetrate into the paste. I am very pleased with the blue veining, texture and flavor of the cheese. I emulated the ladling technique of Gorgonzola makers on youtube and luckily it worked for me. I hope I can recreate this cheese consistently. This cheese was pierced at day 3, washed in 3% brine then wrapped in regular aluminum foil at day 21 to disable the blue mold on the rind and to lock in moisture and opened at day 43. It has a moderate blue flavor and a subtle goat flavor. It is sweet, sharp, savory, moist and really creamy. This is easily one of the best blue cheeses I've ever made.