Heat milk to 86–90°F (30–32°C)
Add mesophilic starter culture
Add blue cheese mold culture
Let cultures rehydrate and ripen
Add rennet and mix gently
Let milk set until a clean break forms
Cut curd into small cubes
Stir curds gently
Drain whey from curds
Transfer curds to molds
Turn molds periodically
Salt the cheese
Unmold after initial draining
Pierce cheese with sanitized skewers or needles
Age in a cool, humid environment
Turn cheese regularly during aging
Wait for blue veins and flavor development
Wrap and continue aging until desired maturity