I just cut into a blue cheese that I have aged for 6 weeks. It had a delightful cover of blue on the outside, but nothing on the inside, not even a bit in the pierced holes. However, it tastes great! Very good blue taste, not overwhelming, but as strong as any store-bought blue I have eaten.
How can it have such a blue taste without any blue inside?
The blue you see on the outside is only part of the mould, there is a lot growing inside the cheese you can't easily see.
Blue is like the bit of a plant that shows above ground, it needs a surface to grow on and oxygen.
So are you saying that it is not important to see "blue' inside?
It's important aesthetically , but if the cheese tasted good, that is a win.
Some of the cheeses I have enjoyed the most had little visible blue but tasted great.
If you want the lovely looking blue veining you will have to tweak your technique to allow more air into the centre of future cheeses.
You may find that now that you have cut the cheese and let more oxygen in, the blue might start to appear.
As for more bluing, well... there is nothing left ;D. It was really good. Everyone in the family enjoyed it, although the wife said it was a bit too salty for her. I have another blue that has been going for about 1 month, and just started a semi-lactic blue last night.
If good blue cheese is this easy to make, I would rather snack on it than any other cheese!