[Cheese] Still Another Cheese result

[JOHN MURREN]

Greetings Cheesers,
  
I too have recently cut into one of my cheeses - a blue made from David Fankhauser's recipe - that has been aging for some 3+ months now.  Only now has it become less moist and compact, and it has begun to soften on the outside (just like very ripe store-bought blue does when it's been around awhile).  So I thought it was probably time to cut into it.  It was soft and creamy, not unlike other blues I've seen - this one spreads, not crumbles, but the taste is rich and delicious.  My one disappointment was that the mold was confined only to the area of the holes produced by the needle - the mold did not spread into the cheese.  But I assume that has a lot to do with the fact that the cheese was more moist than it should have been during aging (I probably didn't drain or press it enough initally - yes?).  However, that fact seems not to have affected the taste, which is very nice.  It makes a great spread for an English digestive biscuit!
   
  Has anyone else had a similar poor internal mold experience with blues?
   
  John
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