Came out creamier than I expected. It's absolutely delicious and quite roqueforti stinky. In fact my family was quite distressed while I sliced it.
2g Whole milk (generic supermarket P/H)
2c heavy cream (UHTP)
1/4 tsp p. Roqueforti
1/2 tsp MM100
8 tsp kosher salt
1/2 tsp CaCl
1/8 tsp powdered calf rennet
After draining curds overnight, I cut them into 1" cubes and set them into two camembert molds. I got nice blue showing after about 5 days at room temperature. Then into cave for 2 weeks, then piercing and smoothing the outside with brine-soaked cheesecloth, then a couple more weeks.
I'm letting it sit at room temp now to dry out the rind a bit, then vac-bagging one of them.