This is entirely my recipe and very different. I stirred the curds for over 10 minutes at 96 f to expel whey, I cheddared the curds to get a firm texture which is similar to cooked chicken breast, I didn't salt the milled curds and I didn't bother "rubbing" it up which I think is pointless and just for aesthetics. The curd mass was milled into smaller than walnut size pieces then molded it to be dry salted the next day. The whey coming out of the cheese should be sour like yogurt before I dry salted it. From experience, the cheese needs to have a low pH/high acidity in order to have a crumbly interior which allow the blue mold to grow easily. I pierced this cheese after 4 days and wrapped it in aluminum foil after 36 days. This was aged for 73 days. The inner core and moldiest parts is like a Danish blue while the part near the rind is like Stilton. I can make a totally different blue cheese by piercing it after a month and not wrapping it in aluminum foil. This is the beauty of not being tied down by "recipes". I can do what I want. Next time I will try a blue cheese/white cheese combo. One half of the cheese is pierced and the other isn't. It would be like a white stilton and stilton in one cheese.