You got the math right. Did you get the girl?
Ha! I chased many until I found the right one!
It is always nice when you publish a recipe especially since your comments seem to indicate that you kind-of developed your own. Maybe when you stated that this was a modified Al Lewis Large Easy Blue you meant that you used Al's recipe but tossed in some Aroma B and this was the modification
Ingredients:
• 4 U.S. Gallons whole milk, HTST pasteurized, homogenized, hormone free (Publix brand)
• 1 Pint light cream, UHT pasteurized, hormone free (Publix brand)
• 2 Pints heavy cream, UHT pasteurized, hormone free (Publix brand)
• 1 Tablespoon 33% Calcium Chloride solution in 1/2 cup purified water
• 1/8 Teaspoon MM100 Mesophilic starter culture (Danisco LYO 50 DCU)
• 1/8 Teaspoon powdered Penicillium Roqueforti PV (Danisco LYO 10 D)
• 1 Smidgen Mesophile Aroma Type B (Biena C64)
• ½ Teaspoon liquid animal rennet in 1/2 cup purified water
• 2 Tablespoons cheese salt
Completed steps:
1. Put Penicillium Roqueforti culture along with ¼ cup of the milk at room temperature in a small bowl well ahead of time to start rehydration, stirring occasionally.
2. Add milk, cream & Calcium Chloride solution to pot and stir well.
3. Slowly bring up temperature to 86° F (30° C).
4. Add Penicillium Roqueforti/milk solution & stir well.
5. Sprinkle in MM100 starter & Aroma Type B cultures, cover with lid and wait ten minutes.
6. Stir all well, cover with lid and let mature for two hours holding at 86°, stirring occasionally.
7. Add animal rennet, stir well, cover with lid and wait one hour undisturbed.
8. Cut curds into one-inch size then slowly stir for two minutes.
9. Ladle curds into cheese cloth and hang for four hours, twisting occasionally to apply very light pressure to help the expulsion of whey.
10. Break up curd mass into thumb size pieces.
11. Add 1 tablespoon cheese salt, mix and wait 15 minutes. Add final 1 tablespoon salt, mix well and let sit for another 15 minutes.
12. Ladle curds into a 5-1/8” diameter x 11-3/4” open top and bottom mold.
13. Flip mold once every hour for four hours, then once every 24 hours for five days. (SEE REPLY #12 BELOW)
Planned final steps (subject to change):
14. Rub up curd mass on day five.
15. Place in cheese cave set at 85% humidity and 50-55° F (10-13° C).
16. Flip cheese once per day for four weeks.
17. After four weeks in cave, pierce holes with about ¾” spacing.
18. After one more week in the cave, pierce again.
19. Age an additional two weeks or until the blue veining runs all the way through using a cheese tier.
Because the bleu cultures aggressiveness seems to vary wildly, I will probably invest in a PH meter in the future.