Ok so after some years :( I made a batch, sad to say it feals like starting from scratch and had some problems.
Started about 3PM

12L org 2% from the store $26
Roquefort and Brie culture added at 90F

I then turned the stove on to 1 to keep it warm, later when I checked the temp went to 101F, crap :(
Added my rennet (mistake, it was several years old).
When it got back to 90F I added more culture just in case. 9PM and still not solid, waited till this morning.
Not set, mixed up new rennet and waited 2 hours, didnt touch the temp, left at room temp F75.8
Milk has set and cut, gonna wait till it seperates real good.
Its cool since its been raining all day.

Who knows, might be the best one yet LOL

So far so good

Guess it’s not like riding a bike, eh Neil?

I’m in the same position.  For some reason I haven’t made a cheese since I retired last year.  Strange, you’d think I have even more time; but somehow I never get around to it.  So kudos to you.  Maybe this will nudge me in the right direction.

LOL, no, plus i forgot what equipment I got. I could have pressed it last night instead of waiting. it was this while I was in bed that i realized i had a press LOL.
The Curds are a bit spongy :( no bad smell so see how it does. Put in brine for 2 hours.

pressed and ready to age

Yep, you are out of practice.  That just doesn’t look as good as what you used to produce.  Good thing looks and taste are two different things.  Now just don’t forget it in the cave!

LOL, that is a problem, forgetting what I have in the bottom of the fridge.
Will try and make another one soon.

Wraped it in paper a few days ago so keep it till XMas. Hope to make a pure Blue next, dont know how much diff the Org milk will make to regular.

Cracked this cjeese on Xmass Eve. Verry buttery first taste, it then got a spicey after taste with a hint of blue.
The was the first after a long absent and forgot allot so Im very surpised it did turn out, not as mild as I wanted too but it worked.