First try on my new cheese molds from glengarry, I made my dry jack style cheese I did not use cheese cloth and I think they look post worthy.
Those look very cool! Just due to all the grooves, I'm curious about your blue mold avoidance technique :-) How do you normally approach aging (I assume these will be natural rinds)?
To keep the blues away I keep my cave on the lower side of humidity and flip and brush twice a week. Once I get the rinds dry if I have trouble I some times put a little olive oil on them. But I'm hoping the groves will act as a built in cheese mat to help some air get under the cheese in between flipping.
I've never made blue cheese but I would guess they might work maybe someone with experience with blues would chime in on that.
These are a hard Italian cheese mold