Here is a photo of Yarek, our cheesemaker milling the blue cheese curd. He breaks the curd into walnut size pieces and puts them in the tall 8 inch diameter moulds. The curd has to be just the right texture to get nice marbled blue veins in the finished cheese. If the curd is too soft, the cheese will not go blue, too hard and the cheese will get very dry. This batch got to the right stage on Saturday evening. It was midnight when Yarek finished!