Blue Cheese from Margaret Morris' book

[kkey]

A few weeks into two attempts of the blue cheese recipe in Margaret Morris' book.  I made one with raw goats milk (first photo) and the other with cows milk (second photo).  They both developed a nice blue rind after a few days, then progressed to something blue/white and now are even a little bit gray.  I re-pierced them a few days ago since the holes had covered up.  The next day the cows milk one become lumpy all over (as seen in the photo).   I hope its okay.