Directions

1. Read the safety notes before starting. Use pasteurized milk only, sanitize every tool that touches milk or curd, wash hands well, and discard the batch if it smells rotten, turns slimy, grows black or pink mold, or shows swelling that does not match the style.
2. Warm milk to 88 F. Add mesophilic culture and Penicillium roqueforti, rest 3 minutes, stir 1 minute, cover, and ripen 45 minutes.
3. Add calcium chloride, then rennet, stirring each diluted addition for 30 seconds. Hold still 45 minutes, until the curd gives a clean break.