is this cheese look healthy, it is 3 weeks old, i think the mold is not spreading well, the touch is sticky (not dry) humidity is about 90%
any comment ??

looks good actually, hard to see the pics are not clear.

should the cheese felt sticky when u touch it?

some are pending on the process that was used, brine washed cheese can be sticky but I dont have enough experience with those types. I thingk as long as their is no grey/black fur then its ok, it may turn into a orange goo.

Any one can advise why this wheel of blue cheese is not bluing, only white and a little blue.

When usualy the blue stops? and why ?

the humidity is arround 90%, temp 10C

KINDLY ANY COMMENT FOR MY LAST POST ?? 

my guess would be that the white over powered the blue, what culture did u use?

store brought blue cheese, like always.
imagine i even spread some blues over the surface !!!

When white mold takes over blue? and what will happened? and why ?

see wheel side, and advise please “cheese made on 03-08-2007”

Probably u might get a Gorgonzola type cheese, maybe Camembert dominant style runnyness.

for this reson it is soft when you touch it by finger from out side (not hard)....

so this wheel will not age for long time, if the white mold is working…. but i just remembered somthing, that the smell is not Brie/Camembert, it is normal ...

give it 3 months

i checked on my blue wheel which is in foil since month ago @ 8C
i found that it drips a little fluids, any one can tell me why ?
same my camambert it has few fluid

First impression is that it was aged too fast or was at a too warm a temp for a brief time. Thats what happened to my first batches ( see pics )

Just remembered that what also can make a cheese runny is if it suffocates. I had some of my cheese in a sealed container (fell closed) while aging and it liquefied. ended up using some of it for a dip.