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Hello
I am trying to do my first attempt at blue cheese, and since I will be using sheep milk I was hoping to do a version of a Roquefort, I have read that is very similar to a Stillton which there are many threads here with advice and recipes, but could not find any on the real thing!
I hope any of the Grand Masters out there can point me in the right direction!!

It's a classic blue make. Milk to 86-90F. 4x or so floc. Surface salt. Read the PDO if you want to clone.

Thanks as always Pav!

from your points, other blue recipes and the PDO documents  I am coming up with something like this...

sheep milk
warm to 30- 32c
add cultures (MM100 / MA11) add PR
floc  x4
cut hazelnut size,
fill 20cm diameter form, flip often and drain 4 days at 18c
dry salt for every day for 5 days ?
poke holes
move to cave at 10c 88RH for 90days
voila!
any idea on the sheep milk PH targets for this?

This a video of Roquefort Production, the old way and modern way. I hope this helps.
Roquefort -- Making the King of Cheese

This with a good satturn and crusty bread is great pleasure.

Aris thanks for posting the video's. I think I may have been wrapping mine a little too late if you follow the make in the second part of the video. They wrap at 3 weeks and I have been waiting until 5-6 weeks. Also one puncture for aeration-I usually do two. Something new ideas to try.

Thanks for the video Aris! you can really get important aspects of the make just by watching! the old way was very cool!

Very interesting video Aris, many thanks! How and where do you find such things?

Loved watching the video footage! Especially the old one. Thanks for sharing!