Over the weekend, I made my first blue cheese.  I made a slurry of a commercial blue cheese and some milk for my mold culture.  Sprinkled salt on it as instructed in the recipe.  Today, it has a Brie-like mold on the outside.  I scraped a tiny bit off and it was pretty neutral tasting, kind of like the rind of a Brie.  It was not housed with a brie.  It smells like blue cheese, but no visible blue mold yet.  Is it likely OK?  Should I scrape it off, or leave it?  Help!!!!

I’d leave it and let it go.  As long as you followed good sanitation technique you should be fine.

I would leave it, might be a great surprise. The store were it was packaged may have contaminated the table with another cheese.