I tried the suggestion of using "real blue" as a yeast starter instead
of buying the mold, i can tell you that
my Blue is blue after 10 days, so this should work fine, just a
savings tip.
Use after youre finished with the curd without adding ofcourse the
mold, 2 tsp of a mix of real blue cheese
with 2 tbls of water, and add this mixture with the salt, and continue
with the recipe.
it works fine ( so far so good ) we will only know this after 3
months, but from what I can see and smell a
real blue is in the making ....
Greetings
Irma
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