I used the recipe from cheesemaking.com, and was hoping for something like this, picture from their website:

All seemed to be going well, according to the recipe:

Two gallons of whole milk + 8 oz. of whipping cream, and I got three cheeses, all between 400 and 420 grams. But, six weeks later, ended up with this, almost hilariously different from their pic:

Toadskin, plus it was attacked by a very productive strain of Geo (I assume it’s Geo), so productive that just touching it leaves your fingers covered in spores:

Disappointingly, after two months, there was very little growth of blue:

Only bits:

But, you ask, how did it taste? Actually pretty darn good. Not at all Camembert-ish, in the sense of having a goopy texture; rather, the paste was pretty dense. Just at the limit for my enjoyment of sourness, with some complexity, and there was a subtle “blue-ness,” which changed from bite to bite, and maybe is the point of a CamBlu. If I hadn’t had different expectations (more blue flavor), I probably would have been very happy with this.

I’m trying an experiment . . . of the remaining two cheeses, one got brushed (litterally, I used a dish brush under the tap), then dried and re-skewered. T’other I left alone. They will both now go down for refrigeratization for a month.

-R