Blue Mold vs Black Mold

[sean.boat]

I have a Shropshire blue cheese that I made.  It didn't compact correctly during the cheesemaking process, so I pressed the cheese, and still rubbed it up. 


It got a beautiful blue mold covering at the start:


After a few weeks, I noticed that there were a tiny bit of white fluffy mold and orange mold, so I washed it daily for a week or so to clean it up.  It then formed a bit more blue and white mold.  I pierced it as normal:


Finally, I then let it go for about a month, but then I started noticing some darker molds showing up.  I washed it again, and now it looks like this







Some is definitely blue, but the veins look more black than blue.  How can I tell if its black mold vs blue mold?

Thanks!

[mikekchar]

It looks like dead blue mold to me.  Either way, I'm 100% sure it's good to eat.  Looks fantastic, actually.

[sean.boat]

Sweet!!!

Can't wait to try in a few more weeks

[MacGruff]

Looks gorgeous!

[TravisNTexas]

That looks awesome!  AC4U!

[John@PC]

Beautiful cheese.  What recipe did you use?

[sean.boat]

I used a combination of Gavin Webber's from YouTube and New England Cheesemaking. 

It came out tasting kind of like a blue Parmesan.  We actually made an Alfredo out of it, and it was amazing.

[John@PC]

I've seen Gavin's youtube video and if I remember he had some difficulties with his make.  I did a Shropshire-lookalike yellow Danish blue (a lot less work than a "Shrop") that looked just like yours with the black lines after washing the blue mold off.  Haven't cut it yet but will post results and pics.  Glad your's turned out so well.