Tomer, you always confuse me, hit the "quote" button when you quote!
. What type of milk works best for blue cheese? I do not have easy access to whole milk. Would 2% or homogenized work? Would it affect the flavour of the cheese?
Homogenized is fine as long as its not ultra pasteurized, I would add some heavy cream to increase fat % of the final cheese.
Fantastical - congrats and welcome to the forum! It is very exciting indeed. Have you made any cheese before? Do you have moulds? Rennet? Have you decided which recipe to go for? Blue cheese is a very generic term to what could be hundreds of different recipes. If you can share the recipe you are using people here will be able to help better. If you don't have one, I am sure everyone here would love to give you some of theirs!
For starter culture, you can use cultured buttermilk if your recipe call for heating the milk below 95°F or so. For higher temperatures use yogurt.
For milk, 2% homogenized will work, but it's not ideal. You will have less yield than non-homogenized milk and the texture will be more homogenized and dense. Naturally such milk is stripped out of some of its character and that translates to flatter tasting cheese as well. It is also missing some of its essential calcium (even if it says "calcium added") so to keep a firm enough curd you will need to use Calcium Chloride (basically putting the lost calcium from the milk back in it). On this forum it is often referred to as CalCl2
