Roquefort Cheese:- 2 Quarts whole cows milk, 2 Quarts heavy cream. MA4001 starter, Calcium Cloride, Rennet. This was first Roquefortt!! Aged in my cheese cave for 2 months a 50/55F and 80/85%H. It ended up with a mid brown rind (due to lack of experience not sure if that’s good or bad)! Just cut into it. Cuts like butter with blue veining, smells and tastes like Roquefortt. The problem is it’s like eating a slab of butter. Melts between the fingers and is extremely rich. Where did I go wrong? ANY HELP GREATFULLY RECEIVED.