The next day I started a 2-gallon batch of the "base" cheese to which I would add my well aged blue cheese. The base is a basic chevre or farmer cheese that is lightly pressed so as not to remove all the air but yet will hold together because the bacterial culture needs air to grow. After ripening and hanging for a total of two days the cheese was ready to be inoculated. I blended the cheese with a bit of water as per the instructions and poked air holes in the cheese with my sterilized phillips head screwdriver (also per the instructions). I placed the cheese into a somewhat airtight plastic container and placed it into my cheese cave (wine chiller).
One is supposed to leave it open in the cave so that it gets plenty of air circulation without drying out but I didn't want to contaminate any other cheeses that may go in there so I'll have to tend it daily to make sure that any excess moisture is removed. In a few weeks the culture should start to grow throughout the cheese. After 60 to 90 days the cheese will be ready to seal (I'll use a vacuum sealer instead of wax) and sample then it can age in a regular refrigerator for several months longer. If I can remember that it is hiding in the back of my fridge, it should be ready to eat by the holidays. If you never hear about this cheese again, someone please remind me to look in my fridge just in case it actually turns into something edible.