Ok, well I plan to go ahead with this tomorrow. I have not really made something like this, so I'm winging it. I guess I'll do a regular semi-lactic make, pre-drain the curds, salt the curds prior to molding, and then spray with the PR. Apparently Monte Enebro is not ashed, but I think a little ash might help the blue by raising the surface ph. I think I'll go half ashed, half no ash. These will hopefully be about 1.5 lb cheeses, which is a bit tricky with a lactic curd, so wish me luck.