Can I "clone" bleu cheese?

[passedpawn]

I tried this method. the mold has grown well, but since the second week until today (45 days) it still continues with a strong bitter taste.
Is this normal?
I will try again this week, but this time I bought an expensive gorgonzola to donate the mold and see if I have different results.
some advice?

The bitterness might be high acid content. That's caused (I think) by leaving too much whey in the curds. And, perhaps by too high temperatures during fermentation. Try cutting the curds smaller, and maybe pressing (did you press the cheese?). I recently made a hard blue cheese and it was far less pungent than the stilton I usually make - and I like this new one better.

 

[marcelo]

I did not press the cheese, I let it drain for 2 days.
apparently got quite dry. but he was in 23C (I have no cheese cave) I will try to ferment in the refrigerator around 10C to see if make the difference.
but for sure, being my first ever attempt at making cheese, I'm very excited and I can see a lot of cheeses coming!