I've been looking for a roquefort recipe. Found one that is very vague, so I'll fill the gaps in from what I know about making blue type cheese.
2 Gallons Sheeps Milk
1/16 tsp. Blue Mold Powder
MA11 Mesophilic Direct Vat Innoculation (DVI)
1/2 tsp. Animal Rennet
2 tblsp. Salt
Pour milk into vat and add Blue Mold (this allows it to rehydrate and disperse while the milk is heating up). Heat up to 86 degree Fahrenheit mix in DVI starter, let ripen for 30 mintues. Dilute rennet in 1/4 cup distilled water and pour in while stirring with whisk. Stir for 1 minute, not aggresively, gently but thorough. Let set undisturbed for 60 minutes or until you get a clean break. Since you're using Sheeps milk which has a lot more fat in it than cow or goat and it's hard to find when you do find it, it will be raw, so your curds should set very firm and good. As I said sheep's milk contains lots of fat it will fill your mold to the tippy top, it makes more curds than the same amount of cow's milk. Cut the curds into 1/2" cubes and stir gently for 5 minutes. Let set for 10 minutes. Ladle curds into a cheese cloth draped over a large food grade bucket or pot add salt and mix in gently, then tie corners of cheese cloth and hang for 15 mintues or until it has stopped dripping. Spoon into cheese mold. Do not press but I like to put the follower in and press down a little to create a nice uniform wheel. If you don't want to press it will knit together nicely, but you still want the follower in. You don't need to use a bottomless mold, just flip the one you have over and the wheel should slide down to the other side. Flip mold every 15 minutes for 2 hours. Let set in kitchen over night. Flip mold several times a day for 4 days. After 4 days scrape any slime or mold off of surface and lightly salt wheel. Then poke with skewer any where from 25-40 holes. Age at 50-55 degrees F at 95% humidity. Scrape off the mold every 20-30 days. After 90 days of aging wrap in foil and store at regular refrigerator temps 38F. Age for another 6 months. Eat. Enjoy. Post Pics here.
Roquefort is basically an english blue cheese made with sheeps milk.