This is my first year making cheese. I made 3 hard Italian, 2 types of Swiss, a few types of cheddar, brie + blue cheese and Stilon. I have been using my root cellar to age the cheese. During the winter the temperature is around 45 F and 90+ RH which is great humidity for blue cheeses.
Here is my problem... the blue cheese was aging well for the first 30 days. I had the cheese on its side, turning every 4 days. It started to sag with a thick rind. Next time I checked it was oozing white creamy cheese from a crack. Any idea what happened?
By the way, I have my Stilton in the same space and it is solid and fine. Both made around the same time.
It was infected with a white mold that is highly proteolytic, such as p candidum, and moisture was likely too high.
Oh wait, I just reread this. This was a blue+ brie? Meaning both roqueforti and candidum cultures? That's it right there, then, the candidum liquified the insides, esp with the high humidity.