Blue Roq cheese

I couldn’t wait any longer to taste the latest cheese! Every time I opened the fridge the smell wafted out. It’s two weeks old now, and the blue has developed on the outside quite well, but as you can see it’s really only just starting in the middle. I expect I should have waited another week!
But my thinking is, letting the oxygen in to the central area will help the blue mould to develop…
Anyway, it’s rather delicious! Quite tangy and acidic, but not very salty as it only had some salt sprinkled on the outside. The texture is quite moist, rather like Cheshire, slightly crumbly but cuts well. It’s pleasantly creamy as I used gold top milk. The blue flavour comes through as a background note rather than being very intense. 
It’s going back in the fridge now, some of it wrapped in waxed paper and a half unwrapped back in its box. 
And I promise not to touch it until next Saturday….!