Both rinds have started to develop on the Blue Cantals. There isn't much sign of blue mold as the smaller dome shaped one below was pressed at 40lb prohibiting air circulation that is vital in blue vein development. This is more of an experiment on the roquefort culture affects the flavour without blue vein development.
As you can see on the lighter pressed cheese below, there seems to be greater penicillin development with a touch of roquefort. There also seems to be a greater roquefort smell compared to the hard pressed version above. Ill be very surprised if there is any development within the cheese
