I forgot the Meso culture. I did put in the recommended Roquefort culture. It smells like a blue cheese but will this work? I thought that this is the original way it was made but am not sure.

Well, it’s gonna be cheese.  It will be a bit different from what you expected, but it will be cheese.  Mistakes result in progress.  It’s the old trial by error mentality.  Or, for the enlightened, it’s experimentation.

So how did it turn out Bonemarrow ?

Blue mold is growing.

Great! Add pics if you can

Blue cheese with no Meso culture. In plastic bag to maintain humidity.

Looks interesting, watch out it does not melt, lack of Oxygen can do that.

Bag is cracked and opened daily to flip the cheese so the oxygen stays high enough. Just pierced it yesterday, very creamy inside.

Great! Keep us updated