My second blue cheese went into the aging space today. It was started five days ago.
I came up with the recipe using the web page "Achieving Custom Crafted Outcomes with Blue Cheese" on the Washington Cheese Guild's site. The idea for smoothing the cheese came from hoeklijn,'s recent post on this board.
So far, so good. Now to just sit back and see what happens. I was pretty pleased with the make - the curds looked like what I wanted - so I'm quite optimistic.