First attempt at Blue vein cheese

I made this cheese in a round sprung cake tin-the sort that has a removeable bottom and the side has a clip to tighten the bottom in place.
1.1kg

Alittle too much salt and maybe pressed alittle to hard.

Got worried that it might grow unwanted things so it got rubbed over with cider vinegar every other day and then after a week, once a week.
These pics were taken when it was about 4-5 weeks old.

must have been okay because hubby ate this one all by himself.