Hi Dave and thanks for replying and yes, I have seem Rik's amazing selection of cheese recipes! I was particularly interested in the fact that blue cheese could be made from an existing one! I had always thought that it had to be made from blue cheese culture. I rec'd some yesterday from Ascott and was trying to work out how much blue culture (Pen. Roq) one would need to 6 litres milk (It will be a small cheese as I am just experimenting with it). Anyway, I rehydrated it with an estimated amount and will start making tomorrow, early in morning.
I am basing my recipe on http://www.cookipedia.co.uk/wiki/index. ... ype_cheese
but also referring to Kate Thear's recipe and combining the two (I never stick to exact recipes, I'm afraid)
Ideally I would like to make an Oxford Blue cheese, which in my opinion and that of my daughter is THE best blue cheese. We can get it from our deli at times, but what better than making your own?