I am trying to make a blue similar to the Hebridean produced by the eminent Mull creamery on the West coast of Scotland. This is one of the 'bluest' blues I know with very intense flavour and a creamy slightly crumbly texture . There is blue mould every few millimetres. I want to know how they do it. It certainly isn't done by puncture, neither is it full of holes. Could it be injected or put in at the salting /premolding stage? Has anyone any ideas? I will use their cheese in the process instead of p rocqueforti.