I am a gastroenterologist in Boston, and thus see food and nutrition from a few vantage points.  While I am not a food professional, I have been eating and loving cheese for some time.  

 Having just come back from a big trip abroad (Turkey- Istanbul and the Aegean Coast! Fresh cheeses galore) and facing a daunting bit of work all while getting the cheese late, I am going to be somewhat barebones in my comments.  Hope this suffices for now and is helpful to the cheese makers!  

 Process: received cheese July 2 in original packaging.  Cheese cut in half to produce to similar halves, and each wrapped in waxed paper and then placed in sealed plastic bag.  Sampled all from one half, on three occasions (July 2,3, and 4), with two other tasters. All tastes with cheese at room temperature for about 30-45 minutes. 

 Appearance: appealing steel-blue veins, paste similar to other cheeses from this producer, outside a bit washed out looking; Feel in hand: robust, nicely heavy, outside perfectly hydrated;

Smell/aroma: outside a little heavy on the ammonia, which was noticeable even when smelling the interior, which was faintly ocean and grasses; Texture: best quality, luxurates on the tongue, melts like a chocolate truffle, fills the entire mouth,  blue veins are delightfully gritty;  Taste: initially grass, vague camphor, and a little honey, moves and hovers on the upper hard palate, but further profiles don't emerge for me, and after about 45 seconds the gentle breeze flavors extinguish; Associations: didn't have a lot at my disposal, tried with a fresh young red Beaujolais-style, and experience was not amplified or altered, tried with a Ak-mak cracker, and the wheat flavors almost overwhelmed the hovering flavor, I would have tried with a crunchy not tart apple or perhaps a peach, or shockingly, ?? Champagne; FINAL IMPRESSIONS: a solid, complimentary blue, doesn't knock your socks off, which is what I tend to want from The Blues. 

—Daniel