This was my first time trying it. Even at room temperature, there were tiny little mold pieces that never "mixed" with the rest of the cheese. They stayed firm and separate from the cheese itself. I enjoyed the taste of the cheese, but not having "little bits" along with it.
Is this customary with this particular cheese? I've sampled many, many blue cheeses, and have never come across this before. Does this mean the cheese is too young? A fluke? Or just usual? Experts..... please help me out.