So...I would want to use a floc multiplier of 5 or 6....I would want to make sure that I rennet at a .1 drop in pH...Correct?
The next question would be, what blue? Stilton type, Gorgonzola, or Forme d'Ambert? Even though I love blue cheese I have very little experience with the differing varieties.
Based on some readings, a Gorgonzola may be more to my liking...