I'd like to make my first blue next weekend. I had what so far appears to be really good success following Sailor's posting with recipe and instructions on making baby swiss (my baby is swelling...). However, I've searched the forum and can't find any posts quite as complete and detailed for a blue cheese. Sailor, I know you're big on blues too, can you offer your wisdom?
I've got meso and P. roqueforti cultures along with access to raw cow milk. Looking to make something with flavor and texture like Maytag (why not aim high...) Recipe and advice anyone?