Procedure for making blue cheese.

Separation 3.7 % fat (protein 3.6 %)
Part homogenization 20 % fat, 200 at. at 55 C (131 F.)
Thermization 62 - 64 C (145 ? 147 F) for 16 sec.
Temp. in cheese vat 28.5 C (83 F)
Water addition 300 Lt./ 10,000 Lt. milk
(CaCl2 addition 500 g/ 10,000 lt. milk)
Starter culture Probat 222 LYO ? 50 DCU
(up to 500 Lt.)
+ Jo-Mix 601 LYO ? 50 DCU (Adding Jo-Mix helps stabilizing).
Mould 1/3 10 -15 doses P. roqueforti PV /
ratio per 10,000 Lt. milk.
2/3 P. roqueforti PJ
Preripening Approx. 15 min.
Rennet addition 2 Lt./ 10,000 Lt. milk
Renneting 75 minutes
Cutting 10 x 10 mm.
Respite without stirring 25 Minutes
Stirring 60 minutes
Filling in cups 3 kg cheese, pH 6.3
Turning After 15 minutes, 2 h, 5 h, and 24 h.

When turning after 24 hours the brine is poured over the cheeses.
Respite 24 hours

pH 4,7-4,8
Salting in brine 48 - 72 hours to max. 3.5 % salt
Piercing (needed as mould needs oxygen to grow.
Storing 8-11 C and 95 % hum. for approx. 4 weeks

www.danlac.com/store for supplies to make blue cheese

Note: Difference between PV and PJ is the colour aspect. For a Wensleydale PV is a good choice, robust, fast. I prefer dosing both in equal ratios, PV+PJ.

You can hydrate both moulds together in sterile water brine the evening before inoculating the milk and dose depending the dilution factor. The rest can/shall be kept refriderated for up to a week.