I followed the recipe in Mary Karlin's Artisan Cheesemaking at Home and created my first successful Bleu Cheese.
It took me three times to get this cheese right but here is a 2lb Blue Cheese I made from Jersey Cow Milk about two months ago. It's creamy and soft and has a nice blue cheese flavor. I'm very pleased with the outcome and will make more. Bleu's are one of my favorite styles of cheeses too.
Mike