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my cheese is 7 weeks old and is getting soft under the rind. I opened the edge of one and it was oozy. I have had it under refrigeration for 6 weeks around 48F/ I poked holes in it at 3-1/2 weeks. It molded nicely but now I'm worried it may turn runny. I have it in a plastic container with about 2 TBS water under my SS drying rack. I turned it every  day for last 4 weeks, every day before that. Any suggestions or am I being too worried

I'm sorry I have no answers for you, as I'm just ageing my first blue cheese myself.  Hopefully bumping this up will get you some response.

Hello. I also made a blue cheese about the same time as you, and spookily enough, mine appears to be going the same way.

It has been very moist and sticky, but when i turned it today I could feel it getting very soft. I don't know for sure, but i suspect that I didn't 'mill' the curds into small enough pieces so thet they retained some of the whey. That's only a theory of course.

I'll try and hold out until the weekend, and then if no better i will cut into it and see what it looks like. How's yours looking now?

Nick

Hi Puterrlf;
I think you have too much moisture. I would wipe down the box whenever you see visible moisture on the sides. Let it dry out a bit and see if that helps.
Pam