Made my 2nd blue in Feb using a recipe I got from thecheesemaker.com. One error I made was piercing it with a bamboo kebab skewer. There are hard reddish colored veins where it was pierced. Could that be B linens?
I recently got a small wine fridge and moved the second one from the beer fridge, set at 45 degrees, to the wine cooler, which is 55 degrees. I now have some brown mold growing on it. Should it be moved back to the colder fridge? Let it age longer?
Oooh, my head hurts from standing on it to view that one pic. ::)
I might recommend that you not use a bamboo skewer inside your cheese, but instead choose stainless steel or plastic that can be more adequately sterilized (with Star-San, etc.) You may have innoculated your pristine cheese with who knows what. :o
-Boofer-
I must have been posting that for the anitpodal members.
I'm using a clean metal skewer on my Stilton, so hopefully won't get the same issue with it.