The farmers would collect the milk, curdle it with rennet, then scoop the curds by hand into molds. A powder made from grating moldy bread was sprinkled into the curds. At least since the seventeenth century, the mold came from a huge round bread, half wheat and half rye. Probably other breads were used earlier. The bread was stored in the same damp caves that aged the cheese, and in a few weeks it turned blue and was ground to dust for cheese making. The crumbs fermented in the cheese, creating bubbles, which after weeks also started to turn blue.
