as i work in a deli and christmas is coming we make cheese platters for customers so i thought i would borrow little of a blue cheese off one of the platters to make a culture with as i dont eat blue but friends do. how would i go about using my sample cheese as a cuture for future use i wouldnt mind freezing it and do you blend the sample with some of the milk and add it to the main quantity before the rennet when making the cheese ?

Take a chunk and when your ready to use it cut off the outside so theirs minimal contamination then squish it with a form into some milk to make a slurry, then add it when u make the batch.

would i be able to do that with the rest of my sample of blue and freeze it like you do with prepared meso and thermo starters

I made a blue cheese starter by putting a small piece of blue cheese on a piece of white bread.  The white bread was then placed into a zip lock plastic bag and I blew air into it and just set in on top of my refrigerator.  After about a week the bread was almost totally blue.  In two weeks the bread actually crumbled into a blue dust.

The last time I made blue cheese I took a teaspoon of this blue dust and mixed it with water then strained it for any bread that might be left in the dust that I couldn’t see.  I then poured the water over the curds and it worked perfectly. 

At the beginning I was worried I might get other molds growing along side the blue mold but it didn’t happen.

The next time I do this I will photograph the procedure and post it.

Yes you could, and i always worked for me (to use blue cheese as blue mold),

But to be honest, when I tried the real mold culture, the results was totally different , from taste point of view and small…