I have been inspired and encouraged by many members of the forum to give blue cheese a try. So yesterday I made my first attempt. Used ~ 1.5 tsp of a commercial blue cheese. Two gallons of whole milk. The recipe I was using did not cut the curds, but just scooped them into a cloth lined colander. Was surprised to see the flecks of blue floating in the milk, but other than that all seemed to go as I expected. 24 hours old at the moment. More to follow as it ripens. Thanks all.