it is not runny, it is firm, but small water clear is dripping for its holes, i am so sad to hear that, but u know it is still smell good !!
plus if u put it in foil, it will suffucate, because it is firmly closed, so what’s the problem?? what shall i do now?? shall i cut it ?

Water pearls? I had that on my early ones, again it was because they were generating heat from the process and not stored at the right temp. If u have followed the right temps etc maybe its expelling excess water from the curds. I would “sponge ” it off and look regularly for discoloration. Got any pics ?

Tell me the right temp for blue ? mine is always between 2C and 10C maximum
The wheel was wrapped two layers of foil, then in plastic bag..
i sponge it with tissue, the color is almost redish, what do u mean by discoloration…. i will take a pic and post it here

Discoloration as in grey/black. 34-38F (approx. 4C) from what ive read (10c from other write ups). Might depend on what type of cheese.

ithis issue is more tricky than i toughts

34-38f comes from Ricky’s book, 10c comes from European sources.

so one of us needs at least to caves, one for blues and cheddar / gouda and another for camambert each in diffrent humidity

LOL, well the gouda is waxed so does not matter, the other cheeses on an industrial level are all regulated.

i removed my blue from foil, and i put it in box , so it can breath and fire all the steam inside out, my cheese is still dipping clear few drops from the piercing holes .... it is redish with very dark blue, but it is firm to touch smells blue , shall i cut it and see inside or just wait??

LOL, wait at least 3 months, I would.