Having a gallon of Jersey milk on hand and a blues "cave" with room, I decided to make a small blue cheese. I noticed a recipe on the NEC website for Cam-Blu. Scrolling through, the last image is of a cheese he labels as "rustic". In this case the adjunct cultures are all added directly into the milk at the start of ripening, rather than at later stages.
It will be interesting if it ripens into something as "pretty" as his photo.
The attached images are mine going into the cave, and his
from the website.