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I have an excess of small blue cheeses and small cambazola cheeses which I can't consume in a reasonable time.
Alas.
I had a mad idea to stop and preserve them at optimal ripeness, and wondered if anyone else had tried something similar.
My plan is to make a large Gouda, and entomb several small blue cheeses in the centre of it.  This will stop the blue (or Cambazola) from developing further, and after about 8 weeks maturation, I could present a mild Gouda which, when cut, exposed a gooey centre of blue or Cambozola cheese.
Has anyone tried something like this?
Any comments on the likelihood of success or possible advice?

A very original idea. (As to mad, I'll reserve judgement on that.)
I wouldn't have any idea how it might turn out, but I'll look forward to hearing, and seeing what happens.

Mad but very clever , I think that it might work .

But 1 flaw , all your doing is putting off when the cheeses need to be eaten ,  in 8 weeks you will have even more cheese to eat.