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I started my rebirth of cheesemaking in late 2019 after a 5 year hiatus with one of my favorites - MK's Buttermilk Blue recipe.
I can post the recipe if people want.  I followed the instructions but used 1/8 tsp of Flora Danica for the added culture.
Here's the end result 3 weeks later (previous versions of this cheese for me has shown 3-4 weeks to be the sweet spot for my taste).

Trent

Beautiful cheese!  How does this cheese taste as compared to a, say, typical blue cheese found in U.S. markets?

I remember coming across posts regarding this recipe in the older posts, and I *think* the link was broken to the recipe if I remember correctly...if this is the case, it would be nice if you would repost it.

Very pretty cheese!  AC4U.  And please post the recipe again.

Lovely!  Completely different from my experience with the same recipe, hope you might have some insight to my post.

Thanks,
-L

Posted the recipe as a pic (sorry!) on the other thread by Lancer99.

I used 2 quarts Indian Creek creamery Whole milk and 1 quart Kroger buttermilk and 2 cups of Kroger UHT past whipping cream.
1/4 tsp Flora Danica
and P Roq
1/4 tsp CaCl2 in 1/4 cup distilled water
1/4 tsp Rennet in 1/4 cup distilled water
Floc time was 7 minutes
Multiplier was 4 - total time was 28 minutes

Followed directions in book.  Whey stopped draining after 20 minutes after final rest.
placed curds in small mold and sprinkled the P Roq in between the layers
salt added to top of cheese x 4 hrs.
Flipped and repeated salt (total salt was 1 1/2 tsp)

Into 53F and 75%RH for 7 days flipping daily
Pierced at 7 days
held at 50F 85% RH for 14 more days flipping daily
Pierced again at 16 days old
My preference is to taste and eat between 3-4 weeks.

So i did

Trent

Thanks for posting the recipe!  Does it taste like a *typical* blue cheese or is it, as I imagine, a bit creamier in texture?

It's creamier in texture for sure.

Trent

Very nice blue
Have a cheese from me