[Cheese] Blue cheese a foul

[michael brandt]

    Hi,  I've been reading and learning a lot from this forum thank 
you!  I have a question about a blue cheese that I made  days ago.  I 
followed Dr. Frankhausers procedure for making blue cheese.  The cheese 
has developed a very nice bloom and rind,  much like in the I have to 
taste that cheese picture on his web page.  A recent development has me 
worried however, the wheel has started to develop small cracks on the 
sides.  Should I worry about this and take action?  Should I not worry 
about it, it is normal for the cheese to crack?  Should I immediately 
hide in my shop eat it?

Thanks in advance!
Michael Brandt

P.S.  I leaning toward the later!!