Last Saturday I decided to remake my Bleu d' Armand aka Herman's Blue aka Stiltonesque aka etc etc.....
Used again about 22 liters of raw milk and, since I found a German supplier for Danisco cultures, I used MM101 as culture.
The PR was still the somewhat milder strain that was advised for Fourme d' Ambert.
Here the pictures so far:
Curd pressed draining for 6 hours
Curds milled and salted
In the mould
After the first turn
Out of the mould on Wednesday evening
Smoothened with some preserved curd