These are the basic steps used to create this cheese.
For detailed, illustrated instructions please view David B. Fankhauser Blue Cheese Making Page:
Drain the curds.
2. Sprinkle on 2 teaspoons of salt, mix in to form pea-sized crumbles.
3. In a blender, blend 1 teaspoon of uncontaminated blue cheese with 1/4 cup of cool clean water to create a smooth suspension of cheese (the inoculum).
4. Pour the inoculum over the salted curds, toss to mix thoroughly.
5. Line the press with a sterile handkerchief (sterilized by boiling), and load the curd. Press lightly so that the curd are not compressed together, but instead retain air spaces within the cheese.
6. Leave in the press overnight
7. The next morning, remove from the press, and create air hole by inserting a sterilized rod, about 1/4 inch in diameter (6 mm) through the cheese every inch or s to allow air to enter the cheese necessary for growth of the mold. Use a
8. Rub the surface lightly with salt, and place the aerated cheese on a dry sterile handkerchief. Fold the cloth over to lightly cover.
9. Place on a non corrosive rack to encourage air circulation around the cheese.
10. Place the cheese on the rack in a "cool box" which will hold the temperature around 10 C (50 F). Here I am using a refrigerator in our basement which stays around this temperature during the late winter when I made this cheese. If you can turn the thermostat high enough to maintain this temperature, that will work fine.
11. Monitor the temperature and humidity. The temperature should be around 10 C, and the humidity around 70%. You can elevate the humidity with a pan of water in the bottom of the "cool box." Since the cheese will be aged unwaxed, this high humidity is important so that the cheese does not dry out. On the other hand, if it is "dripping wet" so that the cheese "weeps," the cheese will spoil.
12. Turn the cheese daily, replace the handkerchief with a dry sterile one if it appears wet.
13. After a week or ten days, a white "bloom" appears on the surface of the cheese. Note that the holes I made are filled with the bloom. They should have been larger so that air would not be excluded from the interior of the cheese. Indeed, after a month and a half, the outside had developed a white with green bloom, but the interior (I cut it open), lacked any green. I replaced it in the "cool box" and within two weeks, the interior exhibited the characteristic coloring.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France