I've never made standard "Blue Cheese," but I've made gorganzolla which is an Italian blue cheese and one of the tricks of the trade so to speak is to inject one side wait 10 days then turn it around a inject the other side.
This is my process:
3 gallons Cows milk
1/2 teaspoon Thermo B Culture
1/8 teaspoon Penicillin roqueforti
-Heat to the temperature of approximately 86°F
-Add cultures and mix well. Ripen for about 45 minutes.
-Add rennet and wait approximately half hour.
-Cut the curds in one direction only about 1 inch wide. Wait 10 minutes then cut in the other direction and wait another 10 minutes before cutting inside the curds to a size of about a walnut.
-Drain the curd in cheese cloth for about 20 minutes.
-Crumble curds then add salt to the curds and put in molds with 2 pounds of weight for 24 hours.
-Remove the molds. Air dry at about 70°F for 3-4 days.
-After at least 15 days mix Penicillin roqueforti per manufacturers instruction. -Inject the top of the cheeses using large metallic needles. After another 10 days inject the cheeses again from the opposite side of the cheese.
-The air that penetrates in the holes allows to the Penicillum in the curd to develop itself, giving to allowing the characteristic venature blue-greens that render this unmistakable cheese or for the aspect or for the sapore.
-The development of the mold begins after 20-30 days and aids in the maturation process. After 50-60 days the gorgonzola is ready for the consumption.
-The cheese is wrapped in foil to preserve moisture and the affinage continues for a total of 3-6 months. Typically, gorgonzola cheese is formed into 22 lb. wheels that develop a reddish rind as they age.
Gorgonzola is made in three styles:
"dolce" (sweet) - with a smooth and creamy consistency, because of cream which is added to the milk, has a slightly piquant taste and is aged for only a short time;
"forte or piccante" - having a thicker consistency, slightly crumbly, with a stronger and sharper taste;
"stravecchio" - aged for many months, with a medium hard curd, brown color with green mold stripes, having a stronger taste than the other two styles.