My Christmas Challenge

[Low rants]

Hello Everyone. For Christmas, I decided to try to replicate every cheese of a cheese gift box (here).

However, I feel like I'm in for a challenge to replicate Saint Agur. It's supposed to be creamier than other blue cheeses, but doesn't contains cream. I do assume I need to use less rennet, but I am afraid that the cheese would collapse, and prevent the penicillium roqueforti to get enough oxygen.

Do you have any tips about the minimum ratio of rennet to cow milk for a blue cheese, without ending with a gorgonzola-like cream? If you have other advices about for the maturing process, I'll be glad to read them.

Thank you in advance!