Inspired by Mary Karlin (and Boofer's success) (and my love of blue cheese) - made a Buttermilk blue...
Milk: 1 gallon Hartzler whole creamline milk (Wooster, Ohio) + 3 cups Snowville heavy cream (not UP cream - quite nice but pricey) + 2 cups buttermilk
2 oz flora Danica - added when milk hit 88 F
Ca Chloride - added after culture
Pen Roq PV - 1/8 tsp - added to milk after culture in 1/4 cup distilled water
Rennet - 3/16 tsp in 1/4 cup distilled H20 added at 90F
Floc time - 8 min
Followed Mary's directions and the first photo below (apologies for the poor white balance) shows two of them out of their mold, about 5 days old.
Pierced after a week or so, and those piercings - yummy.
So I couldn't wait 4 weeks and cut the smaller one open this week (2 weeks old) -second pic.
WOW! fantastic. Tangy, creamy. My wife (who is NOT a fan of blue cheese even liked it, though she refused to eat the rind).
This is good... I really like this... Gonna take a hint from boofer as I suspect my cheese is also tightly knit and pierce in different areas on the larger cheese and we'll see how it goes.
I'll definitely be making this again.