I just propogated some PR,
I used a piece of hard crust WW sourdough boule ,perhaps 250 grams in size.
Made a slit down the center so oxygen can easly penetrate the core of the bread and smeared a smidge of blue cheese inside and out. The crust doesnt develope mold (too dry) but the crumb.
I also put it the delly paper wrap which had alot of blue smeared on it in the bag,sealed the plastic bag and poked some small holes to let oxygen in and put it in my 4c since it was too hot that week.
A week later temp droped a bit so I left it outside,I had to spray some water with an atomizer to increase moisture since the bread was too dry to begin with.
Few days later green mold began to form (also few tiny speks of white which I removed) and once the crumb was completly covered I opened the bag and let the bread dry and become brittle.
The mold has penetrated the crumb completly not just the surface,
I used a knife holding the bread above a plastic bag to capture the dust and small blue crumbs,
Was able to get a few grams of fine powder which I collected to a tiny advil container which went to the freezer.
Gone try a blue gouda applying it with a spray (since the cheese is brined) or perhaps mixing with the curds and dry salting.