So I had someone over and we tried the last batch of cheese i made in Nov/Dec. in my mass experiment and learning experince.
Have comments on my website, in general they tasted real good and the ripening temp was too cold so the aging was slow, so but them in a bit warmer place, however they are all realy good flavours to eat now.
Brie Claudel, Cambozola

Next 2
Danish Blue, Tri Blue

They look tasty. I’d expect some more blue veins in the blue. Does it have a nice blue cheese flavor?

Yes it does, very mild and soft, was very surpised as the gentle flavour. Was surpised with the lack of veins but I attribute it to the cold temp( fridge is real crap, it fluctuates greatly (+-5c)with the temp of the room and at night place gets to about 15C), so see how it is in another month. Will take the culture of the TriBlue, was the best I found, a successfull experiment.