Spores vs old blue cheese

[Frodage]

I'm really tempted to make a blue cheese. All the recipes I've seen use P. roqueforti spores. Has any one ever taken an old piece of blue cheese and stirred it into the make? Would that work? What are the advantages and disadvantages?

[Andrew Marshallsay]

It certainly is possible. You might find the following interesting:
http://thewayofcheese.com/penicillium-roqueforti-aka-blue-mould/
http://biology.clc.uc.edu/fankhauser/cheese/blue_cheese/blue_cheese.htm

[Frodage]

Hi Andrew,
Thanks!