Basically, I got the recipe from here: http://biology.clc.uc.edu/fankhauser/Cheese/Blue_Cheese/Blue_Cheese.htm
For the basic cheese:
# 2 gallons pasteurized whole milk
# 1/4 teaspoon Mesophilic-A culture
# 2 teaspoons of 30% calcium chloride in 2 tablespoons of boiled water (cooled to room temperature)
# 3/4 rennet tablet (I used a 1/4 tablet more due to my problems with curd setting up, it worked) dissolved in 3 tablespoons of boiled water (cooled to room temperature), with a teaspoon of salt
# 2 tablespoons of Kosher salt
With the milk at 86F to 87F add the culture, mix well, wait one hour
Mix in the rennet mixture in well and hold for 90 minutes at 87 degrees F
Cut the curd in 1/2 inch cubes and let settle for 20 minutes
Slowly raise the temperature of the curds and whey to 90 degrees. (I did not stir mine due to the problems I have had with my curds falling apart)
Let sit at 90 degrees F for 20 minutes
Pour off the excess whey and then pour the curds and whey in a cloth-lined colander.
I drained mine for over an hour until they were fairly dry, and cool.
Meanwhile I mixed a tablespoon (or more) of Rosenborg, Danish Blue Cheese in a 1/4 cup of water and let it sit at room temp for 1/2 hour.
After the curds were cool and well drained in the cheesecloth, the were put in a bowl, mixed well with the salt and then the Danish Blue Cheese mixture was added and mixed well.
The mixture is then placed in a cheesecloth lined press, Since the curds are quite dry, I was careful to even out the curds in the press with a spoon. Press with four pounds for an hour, then upped to ten pounds and leave in the press overnight.
I'll add more, when I get there.