No draining of the curds in the cheesecloth. You want them to be moist and they will slowly drain whey and compact down to about 1/3 their original height as the whey is removed. With blue, you're trying to allow veins and crevices to remain, so you need the cheese drier and crumbled, and then assembled into mould, which allows cavities to form while the curds mat together.
I think the best recipe I've used is the country brewer recipe. I've tried a few, but that was definitely the one that worked best (with a few tweaks from memory).