Yes Richard, I have used both her recipes a number of times. I have found the modern recipe an easy one to make, and gives consistent results. However, my expereince is that they seem to take a long while to ripen (probably due to the long synerisis time and stirring), and don't ever get to that lovely soft, "custardy" texture until they are really over ripe. I love the flavour, and even though they stay firm, they are still a lovely cheese.
I am now concentrating on the traditional recipe with some of my own variations around the syneresis and stirring times. Still experimenting as there are a lot of factors that afffect the ripening times, including syneresis time, stirring, cheese size and shape, drainage temperature and of course pH. My aim is to achieve a consistent ripening time so I can then make cheeses for specific "eat" dates, eg parties, functions etc. My friends and family are always asking me to bring cheese to social events and I like to present a "perfect" cheese. My latest batch (5/11) are looking good, hoping they will be ready for pre Christmas parties, and maybe even Christmas day.
Made some blue bries on the weekend, using Carol's recipe. This is my first play with blue moulds, and so far, they are looking good. I'll post some pics soon.
Keep the "cheesealogue" going on your latest cams.