Too much blue mold early (Gorgonzola)

[Intrepidfred]

This is my first attempt at blue cheese. I used the gorgonzola dolce recipe from cheesemaking.com

This is my cheese 4 days after salting. The blue mold is already blooming.

Question: should I remove some? My surface is quite uneven and the cheese seems a bit dry and compact.

Should I pierce the cheese now (the recipe recommends waiting 9 days after salting)

Thanks!

[River Bottom Farm]

Do you have that in a box or just on the shelf as it shows? I would think the dry surface may be not enough humidity so a ripening box might help. I don't have a lot of experience with that cheese but from what I remember reading the blue takes over for a bit and then the PC takes over afterwards.

[Lancer99]

Interesting, I just made the same cheese, but using the recipe from Caldwell's book.  Your curd seems a lot dryer and more open, more like a couple of Stiltons I've made.  Maybe you could treat it more like that or a Shropshire Blue, by which I mean use a spatula and do your best to smooth out the outside and seal it, so there's a more or less solid rind.

Just a thought.

L